Slice an eggplant in half lengthwise and roast on a cookie sheet at 400 degrees for about 30 min. Or put on the grill whole or sliced until soft.
Place the eggplant, 2 cloves garlic, juice of 1-2 lemons, 1T tahini, and sea salt to taste in a food processor until smooth. The original recipe calls for 1/4 c olive oil(!) but I skip the oil. Good as a dip or a spread with raw veggies or pita bread.