Ingredients

Method

Preheat oven to 200°C (400°F) Wash eggplants. Slice off stems. Prick the eggplants all over with a fork.Place eggplants in the oven directly on the rack and roast for 45 minutes. When they are all wrinkled and totally soft they are roasted enough. When they are cool, slice in halves & scoop out the insides of each one and mash well. If you have a food processor you can use it. Combine with all of the other ingredients except the olive oil. Place in serving dish & cover with plastic wrap. Chill completely. Drizzle olive oil & sesame seeds over top before serving.

This recipe can be doubled. It serves nicely as a first course or as a main course with plenty of fresh vegetables & pita bread for dipping.