Baba Ghanoush / Eggplant With Tahini

Directions

1. Cook the eggplants over charcoal or possibly under a gas or possibly electric broiler (sear till skins are black and start to blister with the flesh soft and juicy, rub skins off under cool water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible).
2. Crush the garlic cloves with salt. Mash the eggplants with a potato masher or possibly fork, then add in the crushed garlic and a little more salt, and lb. to a smooth, creamy puree. Alternatively, use an electric blender to make the puree.
3. Add in the tahini and lemon juice alternatively, beating well or possibly blending for a few seconds between each addition. Taste and add in more salt, lemon juice, garlic, or possibly tahini if you think it is necessary, and if desired, a little cumin.
4. Pour the cream into a bowl or possibly a few smaller serving dishes.
5. Garnish with finely minced parsley and black olives, or possibly with a few tomato slices. Serve as an appetizer with Arab or possibly other bread, as a salad, or possibly as a party dip.