1 Roast the eggplants: Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).
Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.
Alternate Grilling Instructions: Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil.
Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.
2 Scoop the eggplant flesh into a large bowl and mash well with a fork.
3 Add garlic, olive oil, tahini, cumin, lemon juice, salt, cayenne: Combine the eggplant, minced garlic, remaining olive oil (about 2…