2 whole eggplants, each halved lengthwise
4 cloves garlic, unpeeled
3 tablespoons tahini, sesame puree
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 cup loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices
Radishes are a tasty option as well
Preheat oven to 450 degrees.
Line a 15 1/2″ by 10 1/2″ jelly-roll pan with nonstick foil. Place eggplant halves, skin-sides up, in foil-lined pan.
Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
Unwrap garlic. Cool eggplants and garlic until easy to handle.
When cool, scoop eggplants’ flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
Spoon dip into serving bowl; stir in cilantro.
Cover and refrigerate at least 2 hours.