eggplant in several places with a toothpick.
If you are cooking indoors, wrap the whole
eggplant in aluminum foil and set it over a
gas grill to cook on all sides until it
collapses and begins to release a great deal
of steam. If you are cooking over coals,
grill the eggplant until blackened,
collapsed, and cooked through.
Dump the eggplant into a basin of cold
water; peel while still hot and allow to
drain in a colander until cool. Squeeze pulp
to remove any bitter juices. Mash the
eggplant to a puree.
In a food processor, mix the tahini with the
garlic and lemon juice until the mixture
contracts. Thin with the water. With the
machine running, add the eggplant and the
salt, pepper, and olive oil.
Spread out in a shallow dish and garnish
with pepper, parsley, and tomatoes.