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1
Prepare a charcoal fire or heat the broiler.
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2
Pierce eggplants here and there with the point of a paring knife.
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3
Place eggplants 2 inches from heat source.
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4
Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes.
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5
Set aside until cool enough to handle.
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6
Slice eggplants in half lengthwise and lay skin side down on a cutting board.
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7
Carefully scrape away flesh with a knife and put it in a colander.
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8
Discard burned skins.
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9
Do not rinse eggplant flesh a few bits of remaining char is fine.
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10
Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
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11
Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy puree.
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12
(For a more rustic spread, beat with a whisk instead.)
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13
Taste and adjust salt and lemon juice if necessary.
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14
Transfer mixture to a shallow serving bowl.
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15
Just before serving, stir together cumin and olive oil, and spoon over the mixtures surface.
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16
Sprinkle with paprika, parsley and mint.
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17
Serve with warm pita cut into triangles if desired.
