3 large eggplants
2-4 cloves garlic
salt
1/2 cup tahini paste
lemon juice
1/2 tsp cumin (optional)
top with parsley, olives, and/or tomatoes if you like
Broil eggplant (after puncturing it with a fork), turning now and then, until skin is good and black. I mean BURNT. Peel and squeeze bitter juices out of skin. Mix but not too much (perhaps better with a fork than a food processor) - you want to retain some texture.
** Another great recipe that came from Arabic at BYU.