Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
2 long, slender eggplants (about 1 pound each)
Set up a charcoal grill for direct grilling and preheat to high.
When ready to cook, prick the eggplants in a few spots with a fork. Place them directly in the embers and grill until the skins are charred all over and the flesh is very soft, 5 to 8 minutes per side (20 to 32 minutes in all). Transfer the grilled eggplants to a plate to cool.
Scrape any really burnt skin off the eggplants, but leave some of it on; the dark spots will add color and character. Coarsely puree the eggplants and garlic in a food processor (or chop them by hand or mash them with a fork). Add the tahini, if using, 2 tablespoons of the olive oil, and the lemon juice, salt, and pepper and pulse just to mix. Add the chopped dill and scallion and process in short bursts, just to mix (overprocessing will turn the dip green). Taste for seasoning, adding more salt, pepper, and/or lemon juice as necessary; the dip should be very flavorful. Transfer the dip to a shallow nonreactive bowl and drizzle the remaining 1 tablespoon of olive oil over it. Garnish with the dill sprigs and serve with the lemon wedges and pita bread.
© 2006 Steven Raichlen | site design Benjamin Wilchfort