2 eggplants, cut in half lengthwise (about 2 pounds)
1 garlic clove
¼ c tahini
3 Tbsp fresh lemon juice
½ tsp salt
Coat a grill rack with cooking spray, and place on grill over medium-hot coals. Place eggplant, cut sides up, on rack; grill, covered, 20 minutes or until very tender. Remove from grill and cool slightly. Peel eggplant and set aside.
Drop garlic through food chute with food processor on; process until minced. Add eggplant, tahini, lemon juice and salt; process 45 seconds or until smooth, scraping sides of bowl once. Transfer to a bowl; cover and chill. Sprinkle with paprika. Serve with pita bread wedges or sliced veggies.