Instructions: Pierce the skins of the eggplants several times with a fork and place them on a baking sheet. Bake the whole eggplants at 400 until they are crinkly on the outside and very soft inside, about 40 minutes to 1 hour, depending on their size. Or, for an authentically smoky flavor, skewer the whole eggplants and roast them directly over a flame until they are well charred on the outside.

In either case, when the eggplants are cool enough to handle, scoop out the insides. Puree the eggplant pulp and the remaining ingredients in a food processor until smooth. Or mash the eggplant with a fork until smooth and then stir in the remaining ingredients. Cool to room temperature.

Top with chopped scallions and a little olive oil and serve as a dip for raw vegetables with toasted pita bread on the side. Decorate with cherry tomatoes and Greek olives.

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