Grill the eggplants over a flame, turning with tongs until soft and evenly charred. Alternately, roast the eggplants under a broiler.

   Cut a slit at the bottom of the eggplants and place in a sieve placed over a bowl. Leave to drain and reserve the liquid.

   Once drained and cool enough to handle, remove the peel, stem and dark seeds.

   Roughly chop the pulp.

   In a large bowl, combine the tahini, yogurt, lemon juice, garlic, salt and some of the reserved eggplant liquid (taste first to make sure it is not too bitter) and mix well.

   Add the eggplant pulp to the tahini mixture and mix thoroughly. Taste and season with additional lemon juice or salt as necessary.

   Mix in some chopped parsley and mint.

   Drizzle with olive oil and garnish with additional parsley and mint before serving.

TIP: When buying an eggplant, choose one that is relatively light for its size and has a very shiny skin.