use small eggplants to
maximize the ratio
of burned outer skin
4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil
immersion blender, adding lemon as needed; top with garnishes
haikuveg 