2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
¼ cup lemon juice
2 tbl tahini
1 ¼ tsp salt
Olive oil, for garnish
Ground sumac, for garnish
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer.
Cook the eggplants in the oven at 220˚C, turning occasionally, until charred and tender, 10 to 12 minutes.
Cook the garlic, turning once, until charred and tender, 6 to 8 minutes.
Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor.
Add lemon juice, tahini and salt; process until almost smooth.
Drizzle with oil and sprinkle with sumac, if desired.