Prick 4 pounds of eggplants with a fork so you don’t lose an eye. It’s very possible that as the eggplants are cooking, they can build up enough pressure to explode.

Seriously char the eggplants and then char them some more. You can do this on a grill or in a broiler.

If using a grill: Heat grill to medium and place eggplants directly over the heat. Turn occasionally, grilling until the eggplants are super charred and fully smooshy tender inside.

If using a broiler: Turn broiler to high and place rack a few inches away. Place eggplants on a sheet tray and put under the broiler. Turn occasionally until eggplants are super charred and fully tender inside. If full char happens before full tender, move rack away from broiler or turn oven on until smooshy.

Pull them out and put on sheet trays with butcher paper or newspaper and let them fully cool.

While the eggplant is cooling, rough chop 6 cloves of garlic and a handful of parsley leaves.

Once eggplant is fully cooled, cut lengthwise down each eggplant, open, and scoop the guts into a strainer.

Press the eggplant into the strainer with a spoon and discard the drippings. Set drained eggplant guts aside.

Add 4 tablespoons of lemon juice, roughly chopped garlic, 5 tablespoons of tahini, 1 teaspoon of kosher salt, ½ teaspoon of hot paprika, freshly ground pepper, and just under a cup of Sizzle (the longest squeeze) to a food processor. Process until smooth.

Add eggplant guts and chopped parsley into the food processor. Pulse in very short bursts until combined but still chunky.

Transfer to a big bowl and taste! Add more lemon juice, salt, or oil based on your taste.

Serve with drizzles of Drizzle and excellent pita. Enjoy!