<blockquote><p>Fold up the edges of a piece of foil large enough to,
with the edges folded, line your broiler. You’re trying to catch liquid
with it. Line your broiler with it and turn the broiler on. Remove any
produce stickers that may be on your aubergines. Punch three holes in
the front and back of each aubergine with a fork – do not otherwise
puncture them in any way. Put both aubergines into the broiler. Every
seven minutes, flip them over, until sticking a fork into the middle of
the thickest part becomes easy. This will take at least four turns. When
they are done, take the foil out with the aubergines still on it, and
wrap them in the foil. This will loosen the skin, while you do other
things.</p><p>Slice the onion in quarters and put it in the broiler,
next, with the garlic. Turn the garlic after four minutes. After another
four, take the garlic out (it should be starting to brown) and flip the
onion. After six or seven minutes, check the onion – somewhere around
this point, it should start to blacken on the outside and get soft and
sweet. Pay close attention, because it’s really easy to burn the onion.</p><p>While
waiting for things to broil, put the tahini, lime juice, oil, and
spices into the food processor and give them a few quick whirls to mix.
When the broiling is done, add the garlic and onion first, and spin
until somewhere near smooth. Then peel the aubergines and slice each one
into eighths, for easy processing. Drop chunks of aubergine in and spin
until you like the consistency. Some people like it chunky, others like
it smooth.</p></blockquote>