Baba Ghanoush

This recipe is from "The Complete Mediterranean Cookbook" in my Kindle library. 

2 eggplants (1 pound each), pricked all over with fork 

2 tablespoons tahini 

2 tablespoons extra-virgin olive oil, plus extra for serving 

4 teaspoons lemon juice 

1 small garlic clove, minced 

Salt and pepper 

2 teaspoons chopped fresh parsley 

1. Adjust oven rack to middle position and heat oven to 500 degrees. Place eggplants on aluminum foil–lined rimmed baking sheet and roast, turning eggplants every 15 minutes, until uniformly soft when pressed with tongs, 40 to 60 minutes. Let eggplants cool for 5 minutes on baking sheet. 

2. Set colander over bowl. Trim top and bottom off each eggplant and slit eggplants lengthwise. Using spoon, scoop hot pulp into colander (you should have about 2 cups pulp); discard skins. Let pulp drain for 3 minutes.

3. Transfer drained eggplant to food processor. Add tahini, oil, lemon juice, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper. Pulse mixture to coarse puree, about 8 pulses. Season with salt and pepper to taste. 

4. Transfer to serving bowl, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour. (Dip can be refrigerated for up to 24 hours; bring to room temperature before serving.) Season with salt and pepper to taste, drizzle with extra oil to taste, and sprinkle with parsley before serving.

This is the previous recipe I was using.  

1 medium eggplant

1/4 cup tahini, plus more as needed

3 garlic cloves, minced

juice from 1 fresh lemon juice

1 pinch ground toasted cumin

1 tablespoon extra virgin olive oil

Quarter eggplant and roast or grill @ 375-400 for 30-45 min. Scrape eggplant from skin and discard skin. Put eggplant and remaining ingredients in food processor and blend until smooth.