1.5 pounds eggplant (I prefer the thin Japanese eggplant)
2 tablespoons tahini (sesame paste)
2 cloves garlic
1 tablespoon lemon juice
3/4 teaspoon salt
Set your broiler on high and put the whole entire eggplant(s) on a baking sheet. Broil those puppies for a few minutes on all sides (rotate with tongs) until the skin is all blackened and even crispy in spots. Remove and let cool. (If you happen to have a charcoal grill going this weekend, roast them there for even more smokiness.)
Now. Once they’re cooled off, tear open the skin. Use a soft rubber spatula to scrap all the meaty flesh and seedy bits into a food processor. Add any crispy bits of skin, too. I usually end up using about 1/4 of the total amount of eggplant skins. Add all the other stuff and whiz it around until it’s smooth-ish.
Serve! It’s good slightly warm like this, or refrigerate and serve cold. Keeps in the fridge several days.