Instructions: 1. Preheat oven to 400.

2. Cut the eggplants in half lengthwise, then slice each half lengthwise into thirds. Keep the slices together. Slice across the halves at 1/2-inch intervals. With wide spatula transfer the cut eggplant to a lightly oiled roasting pan. Drizzle evenly with 3 Tablespoons of the olive oil and season with salt and pepper. Cover with foil and roast in the oven for 45 minutes.

The cooked eggplant should be very tender and soft to the touch. Puree in a food processor until smooth.

3. In a medium saute pan, heat the remaining olive oil and the sesame oil over a low flame. Add the garlic and ginger and cook for 3 to 4 minutes.

Add the eggplant puree, tahini, and soy sauce; cook for 10 minutes longer.

Stir in the warm mashed potatoes and heat thoroughly. Ad pepper and serve piping hot.

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