Hatsilim

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  Chop the eggplants with a fork and bake in an oven preheated to 220 degrees for 20-30 minutes.
• 
  Burn the finished eggplants over an open fire to achieve a smoke flavor.
• 
  Cut the eggplants in half and scoop out the flesh with a spoon. Chop it with a knife so that pieces remain.
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  Add two heaping tablespoons of tahini, mayonnaise, chopped garlic, olive oil, juice of one lemon and salt to the eggplant. Mix well.
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  Put the khatsilim in a deep plate, pour over with olive oil, garnish with cilantro and sprinkle with sumac. Serve with pita bread.

It is better to take eggplants for khatsilim without seeds.