2 medium-small eggplants, or 1 large eggplant
Juice from 1 good-sized lemon
1/2 cup tahini
3 medium cloves garlic, mashed into a paste or grated
1/2 cup finely-chopped parsley
1 tsp salt (to taste)
1/4 cup. finely minced scallions
1 Tbsp olive oil
Cut stem ends off eggplants, prick with fork, and cook on oven rack in 350′ oven 30 to 45 minutes, or until the skin has caved in (check after half an hour). The eggplant tastes better roasted in the oven, but during the hot months of summer you can cut the eggplants in half, place them cut-side down on a plate, partially cover them with plastic wrap and cook them in the microwave at 5-minute intervals, until the insides are completely soft.
Scoop insides out of the eggplants into a large bowl, mash them, and combine with all other ingredients except olive oil. Chill. Drizzle olive oil on top before serving.