|Sesame sauce||3⁄4 Cup (12 tbs)|
Place the eggplants over hot charcoal or under a medium broiler flame.
If the broiler is used, line it first with aluminum foil.
Broil the eggplants, turning occasionally, until they are somewhat charred and collapse.
The skin will burst.
Let the eggplants cool slightly, then peel off the skin, leaving bits of the charred portion to flavor the dish.
Beat the egg plant pulp with a whisk or spoon or in an electric mixer.
Add the sesame sauce and continue beating until smooth.
Garnish with parsley and serve cold with toast or sesame seed crackers.