Eggplant With tahini

2 medium eggplants, cut in half lengthwise
2 cloves garlic, minced
3 to 4 tablespoons mixture of minced fresh herbs (such as parsley, mint, basil or lemon balm)
1/4 to 1/3 cup tahini (sesame seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Juice of 1 to 2 lemons

If broiling, place the eggplant face down on a baking pan sprayed w/cooking spray. Preheat the broiler and, when ready, roast the eggplant beneath the heat until the skin crackles when touched and the flesh is tender. (Alternatively, grill the eggplant over an open fire for 7 to 10 minutes on each side, until the skin chars and the flesh is tender.) Let cool slightly. Meanwhile, in a mixing bowl combine the remaining ingredients. Set aside until the eggplants are ready. When the eggplants have cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini mixture. Place the mixture in a blender or food processor fitted with a steel blade and process until smooth. (For a chunky consistency, mash the mixture by hand.)