2 medium eggplants, about 1 pound total

4 garlic cloves, coarsely chopped

1/4 cup tahini (sesame seed paste)

1 lemon, juiced

salt to taste

1 Tbls. plain yogurt

1/2 cup extra-virgin olive oil

Pita bread, cut into wedges, for dipping

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, barbecue until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often.

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin.

Combine the garlic, tahini, lemon juice. Add the eggplant flesh and yogurt, season with salt. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with olive oil. Serve with pita wedges for dipping.