---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Bar-b-q
       Yield: 2 cups
       2 md Eggplants
       3    Garlic cloves, chop coarsely
       2 ts Salt
       1 ts Sugar
     1/2 c  Tahini, *
       4 tb Lemon juice, fresh
       1 ts Pepper
     Wash eggplants and, with fork, prick them in about 5
   spots.  Grill whole eggplants over medium-hot coals.
   Turn about every 5 minutes to evenly char skin.  Grill
   until just soft and charred all over,  about 20
   minutes. Cool. Cut in half and scoop out insides (you
   may find it easier to peel skin off with your fingers
   if eggplant gets too mushy).
     In food processor fitted with metal blade, combine
   eggplant, garlic,salt, sugar, tahini, lemon juice and
   pepper.  Puree until smooth. If mixture seems too
   thick, add a little water to achieve desired
   consistency.  Adjust seasoning.
     *This paste, made from sesame seeds, is available at
   most grocery stores. Makes 2 cups depending on size of