3 eggplants (about 2 pounds)
2 garlic cloves, crushed to a paste with 2 teas. of salt
Juice and grated zest of 1 lemon
3 TB. tahini
8 TB. olive oil
3 leeks, cleaned and cut
salt and pepper, to taste

Preheat oven to 375. Clean and cut leeks. Toss in 3 tablespoons of olive oil and salt and pepper and roast for about 15 minutes. Pull out and cool.

Increase temperature to 425 degrees and cook eggplants whole in the oven for about 45 minutes.

Let the eggplants cook, then cut them in half and scrape away the skin. Put all the insides and juices in a food processor. Add leeks, garlic, lemon juice and zest, tahini and olive oil. If it’s too thick, add water. Add salt and pepper to taste.