• 2 med. eggplants
• 2 Tbs olive oil
• 1 chopped onion
• 3-4 cloves garlic, chopped
• 1/2 cup tahini
• 1 1/2 Tbs lemon juice
• 1/2 tsp ground cumin
• salt and pepper to taste

Cook whole eggplants under broiler, turning occasionally, until charred and collapsed (approx. 20 min). Remove from broiler, cool and remove skin.

Heat oil in a skillet, add onions, cook until translucent.  Add garlic and continue cooking until onions are golden brown.  Combine eggplant, onion and garlic and remaining ingredients in a blender or food processor and blend to a chunky puree.  Serve at room temperature with pita bread.