This recipe makes three pint containers.
2 large eggplants, about 1½-2 pounds each
3 to 4 cloves of garlic
1/4 cup of lemon juice
¼ cup tahini (sesame paste)
2 teaspoons of salt
Hot sauce to taste
Take the two large eggplants and place them on a sheet pan. Roast in a preheated 400-degree oven for 20 to 30 minutes or until the skin is crisp and the flesh is very soft. Let cool.
Then, in the bowl of a food processor fitted with the chopping blade, place the garlic and lemon juice. Turn on and process until it turns into a paste.
Next add the tahini. Now peel the skin off the eggplant and place the flesh into the processor (you should have about 1 ¼ quarts of eggplant).
Puree until smooth. Season with salt and hot sauce.