Cut the eggplants in half (lengthwise) and place on a broiler pan (cut side down).

Put under a broiler until the outside skin is charred black and the pulp inside soft. You can test for its readiness by inserting a knife or fork to see if it passes through easily.

Once it is cooked you can easily peel off the skin. Discard the skin.

Place the eggplant pulp in a bowl and let it cool for 1 hr in the refrigerator. After cooling, some water might sweat out of the eggplant pulp; discard the extra liquid before using.

In a food processor, blend together the eggplant, crushed garlic, tahini, lemon juice and salt. Make sure to have the processor on slow mix.

Adjust salt, lemon or tahini according to taste.

Serve in a shallow dish with a drizzle of olive oil and pita bread.

Garnish with chopped parsley or fresh pomegranate seeds.