2 eggplants (about 2 1/2 pounds total) 1/4 cup pine nuts 3 large cloves garlic, minced 1/2 cup tahineh (sesame paste), stirred until blended 6 to 7 tablespoons strained fresh lemon juice 2 tablespoons water Salt Freshly ground pepper Aleppo pepper (Middle Eastern red pepper), paprika or cayenne, for garnish Extra-virgin olive oil, for sprinkling 2 tablespoons minced Italian parsley, for garnish

Step 1 Heat the grill or broiler.

Step 2 Grill or broil the eggplants, turning them often, until their skin blisters and begins to blacken, then peel them.

Step 3Heat the oven to 375 degrees. Toast the pine nuts on a baking sheet until light brown, 3 minutes, or toast them in a dry skillet over medium-low heat, tossing them often, for 2 to 3 minutes. Watch so they don't burn. Immediately transfer them to a plate.

Step 4Chop the eggplant with a knife to a slightly chunky puree. Transfer to a bowl. Add the garlic and mix well.

Step 5Spoon the tahineh into a bowl. Gradually stir in 6 tablespoons of lemon juice and the water. Add to the eggplant and mix well. Season generously with salt, add pepper to taste and more lemon juice if you like.

Step 6At serving time, spread the eggplant in a thick layer on a platter or plate. Sprinkle with Aleppo pepper, drizzle the center lightly with olive oil, then sprinkle with pine nuts. Sprinkle the edges with parsley and serve.

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