Preheat oven to high broil and position a rack at the top of the oven.

Peel and slice into 1/4-inch to 1/2-inch rounds:

• 2 medium eggplants

Sprinkle with salt, and place in a strainer in the sink. This will help remove any bitterness from the eggplant. After 10 minutes, rinse slightly and then pat dry between two towels.

Place in a single layer on a baking sheet. Roast the eggplant for 5-10 minutes on each side until it is golden brown. Place eggplant in a food processor with the following ingredients:

• 2 large cloves garlic, coarsely chopped
• ⅓ cup lemon juice
• ¼ cup tahini
• 1 tsp. salt

Serve with crackers, pita bread, pita chips, or veggies. Will keep covered in the fridge for several days but is best served the day it is made.