Instructions: Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft. Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.

Broil in oven or bake at 450 until fairly soft. Allow to cool enough to be handled. Remove skin and mash eggplant. If you dont mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor. Fit food processor with steel blade. With machine running, drop in garlic cloves. Add tahini, lemon juice, and water; blend until thoroughly combined. Add eggplant, and pulse until coarsely pureed. Add salt and red and black pepper to taste. Refrigerate for 1-2 hours for flavor to develop.

Adjust seasonings, including tahini if desired. Garnish with parsley, pine nuts, and pomegranate seeds as desired. Serve with pita bread or veggies.

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