• 3 whole Medium Eggplants
• 4 Tablespoons Tahini
• 4 cloves Garlic, Finely Minced
• 1/4 cup Lemon Juice
• 3 Tablespoons Extra Virgin Olive Oil (good Quality)
• 1/3 cup Fresh Parsley, Minced

IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.
Set them aside to cool slightly.  When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients.