Place the eggplants on top of stove over a gas flame and blacken the skin all over, turning every so often. (a few minutes on each side.)
Put the eggplants into the oven and bake on high for 10-15 mins to ensure the eggplant is cooked through and soft.
Cool eggplants and remove the skin.
Blend together the eggplants, garlic, tahini, lemon juice and spices. Then add the olive oil in thin streams while it is blending to make it extra creamy.
Taste for seasoning.
Particularly good with lamb, in sangas and makes a great dip with Turkish bread.
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