2 whole Eggplants, cooked
3 tablespoons Tahini
3 cloves Garlic, minced
1 Lemon, juiced
Salt to taste
Prick the surface of each eggplant several times with a fork. Place them on a pan under the broiler for approximately 30 minutes to blacken the eggplant. Turn the eggplant a couple of times to make sure the entire surface gets blackened. The goal is to shrivel the eggplant completely. When you think they are done, let them go another 5 minutes – you almost want a smoky taste to the eggplant.
Set aside and let cool. When cool, scrape the eggplant insides away from the skin into a bowl. Use a spoon and try to get as much of the eggplant out as possible.
Mash the eggplant with the fork. A few large chunks are fine, but try to get it relatively smooth, without making it pureed. Add all the other ingredients, stirring and tasting as you go.