With a fork, prick a couple holes in the eggplants. Wrap each eggplant in two layers of aluminum foil. Place them directly on a stovetop flame on medium heat for about twenty minutes, rotating every 5 minutes, until they smell very smoky. Or, you can use a grill and skip the foil.

Allow the eggplants to cool.

Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and sliced the eggplants in half. Some liquid will drain out into the sink. Remove the seeds (optional- sometimes the seeds are bitter).

Place the eggplant in a bowl. Add raw tahini, lemon juice, garlic and salt.

Mash with a fork. If it’s too liquidy, add more tahini. Taste and adjust lemon and salt to taste.

Garnish with parsley and serve cold, room temperature or warm.