Ingredients
2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini,
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish
Preparation
1.Preheat grill to high. 2.Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes. 3.Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
