Preheat oven to 450°F. Wash the eggplants, pat dry and cut off the stems. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 35 minutes, turning, until the skin is blistered and slightly shriveled. Remove from oven and cool for a few minutes, until easy to handle.

While the eggplants are roasting, finely chop the garlic, and place it with the sesame seeds and the olive oil together in a food processor. Process on medium speed until fully ground and paste-like.

Next, cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor, pulsing on and off. Add the lemon juice and cumin, and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and pepper. Add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.