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1
Preheat the oven to 500F.
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2
Pierce the eggplants in several places with a thin knife or skewer, then rub them with a little olive oil.
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3
Place on a baking sheet or roasting pan and roast, turning occasionally, until they collapse, 15 to 30 minutes, depending on size.
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4
Remove and cool.
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5
When the eggplants are cool enough to handle, scoop out the flesh.
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6
Place it in a food processor with the lemon juice, 1/4 cup oil, the garlic, and salt and pepper.
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7
Pulse until chopped but not quite pureed; taste and adjust the seasonings.
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8
Garnish with the parsley and serve or cover and refrigerate for up to a few hours (bring back to room temperature before serving).
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9
Better, because of the added smokiness: Start a charcoal or wood fire.
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10
Pierce the eggplants and rub them with olive oil as directed.
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11
Grill, turning occasionally, until the eggplants collapse and their skin blackens, 15 to 30 minutes, depending on size.
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12
Remove and cool.
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13
When the eggplant is cool enough to handle, proceed with the recipe.
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14
Omit the oil and lemon juice.
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15
While the eggplant cooks, heat 1/2 cup heavy cream with the garlic in a saucepan over low heat, until steam rises from its surface.
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16
Cool and process with the eggplant pulp, salt, and pepper.
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17
Taste and adjust the seasoning, garnish, and serve.
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18
Like Hummus (page 19), this can be served as a dip or a spread; toasted pita is the traditional accompaniment.
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19
Omit the oil.
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20
While the eggplant is roasting, toast 1/2 cup pine nuts by heating them in a dry skillet over medium heat, shaking occasionally, just until they begin to brown.
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21
When the eggplant is cool, put it in a food processor with the pine nuts, lemon juice, garlic, pepper, and 1/3 cup tahini (sesame paste).
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22
Process until very smooth, adding a few teaspoons of water or olive oil if necessary.
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23
Taste and add salt and/or more lemon juice or garlic if necessary.
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24
Garnish with minced parsley and serve.
