How to Make It

• Grill the eggplants whole over a gas flame or on a grill until the skins are charred and the flesh is very soft (15–20 minutes).
• Place the grilled eggplants in a bowl, cover with plastic wrap, and let them steam for 20 minutes.
• Remove the skins and place the flesh in a sieve to drain for 10–20 minutes.
• Whisk the tahini and lemon juice together. Roughly mash the eggplant flesh with a fork, then fold it into the tahini mixture.
• Add olive oil, salt, and, if using, finely grated garlic. Taste and adjust seasoning.
• Serve with your choice of toppings and plenty of good bread.