This is a universally appealing dip of Lebanese origins. The smoky flavour goes so well with pita bread. I am a bit of a food history buff and always wonder about the origins if I find similarities to a classic well known dish. In India, they make baingan bartha and there are regional variations too. I love the smell of charring eggplants on the open flame. The Chinese also do something similar and it is called Huo Shao Qie Zi. I guess it just goes to show that people travelled and shared their culinary heritage.
2 large round eggplants (weighing about 500g)
2 tablespoons tahini
½ cup of roughly chopped parsley leaves
2 cloves garlic