pierce the eggplants and roast, whole, in a 350 oven until they collapse and the skins are turning crispy. Scoop out the eggplant flesh into a blender. Add remaining ingredients puree until completely smooth and fluffy. Taste, add more seasonings if needed for individual taste and blend again until you like it.

Cuisine: "Vegetarian"

lime juice is fine. To reduce fat calories even further pour oil off Tahini before using for the first time. Or leave it out of recipe.