2 pounds Italian eggplants (about 2 small-to-medium eggplants)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
1/4 cup tahini
1/3 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
3/4 teaspoon salt, to taste
1/4 teaspoon ground cumin
Sumac, saffron and pine nuts, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc
Steps
Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper. Halve the eggplants lengthwise and brush the cut sides with olive oil.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set aside to cool.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skin. Pick out any stray bits of eggplant skin. You want to remove as much moisture from the eggplant as possible.
Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down.
Stir in the parsley, salt and cumin. Season to taste with more salt (usually add another 1/4 teaspoon) and more lemon juice, if you'd like a more tart flavor.