Instructions: Heat the broiler.

Place the whole eggplant underneath, about 2 inches from the heat source.

When the top has buckled, turn twice more to cook all sides, between 5 and 7 minutes for each side. Remove with a long-tined fork. Let it cool thoroughly on a plate.

Meanwhile, combine the garlic, ginger, 1/4 cup cilantro, cumin, paprika, lemon juice, tahini, and yogurt, if using, in a glass or earthenware bowl.

Peel the eggplant and scrape away as many of the seeds a possible. Coarsely chop the flesh and add it to the tahini mixture. Blend well.

Sprinkle with the sesame seeds and 1 tablespoon cilantro.

Variation: For a more substantial sandwich filling or spread, add 1 cup cooked white beans or chickpeas along with the eggplant. Puree the mixture to make it perfectly smooth.

* To toast sesame seeds:
Spread the seeds in a single layer on a sheet of aluminum foil. Bake in a toaster oven or conventional oven at 350 F. until the seeds turn golden brown, about 3 minutes. Watch closely to prevent burning.

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