Cook the eggplants over charcoal or under a gas or electric broiler

(sear until skins are black and start to blister with the flesh soft and

juicy, rub skins off under cold water taking care to remove any charred

particles, then gently squeeze out as much of the bitter juice as

possible).

Crush the garlic cloves with salt. Mash the eggplants with a potato

masher or fork, then add the crushed garlic and a little more salt, and

pound to a smooth, creamy puree. Alternatively, use an electric blender

to make the puree.

Add the tahini and lemon juice alternatively, beating well or blending

for a few seconds between each addition. Taste and add more salt, lemon

juice, garlic, or tahini if you think it is necessary, and if you like,

a little cumin.

Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.