Remove the stem ends of the eggplants and make two horizontal cuts on each side of the eggplant. Place the eggplants under the broiler element for 30 minutes or more, turning once, until the skin is almost burnt.
While the eggplants cook, whisk the tahini with the lemon juice until smooth, and set aside.
When the eggplants are done-- they should be soft inside-- cut them in half and scrape our the soft flesh with the side of a spoon (I actually used a serrated grapefruit spoon), making sure not to leave any of the skin with the insides. Place the eggplant flesh on a plate and mash it well with a fork. (Do not puree it in a food processor-- you don't want it that smooth!)
Add the tahini/lemon juice mixture and mix in well with the fork. Add the olive oil, garlic, salt and hot sauce and mix well again.
Scoop the mixture onto a shallow oval serving dish and spread it out. Drizzle the top of the spread evenly with olive oil and sprinkle with the smoked paprika. Garnish with a few olives and some parsley.
Serve this as an appetizer with sesame crackers, pita bread or pita chips, or slices of fresh crusty bread.
Servings: 8
Nutrition Facts
Nutrition (per serving): 92.4 calories; 58% calories from fat; 6.3g total fat; 0.0mg cholesterol; 124.3mg sodium; 299.1mg potassium; 8.9g carbohydrates; 4.5g fiber; 2.9g sugar; 4.4g net carbs; 2.2g protein; 1.6 points.
http://veganfeastkitchen.blogspot.com/2008/10/vegan-mofo-smokey-eggplant-dip-or.html