Prepare the eggplant. There are three ways that you can get that burnt, smoky flavor.
First:- Preheat your oven to 500 F, place eggplant into the baking pan on top of parchment paper and pierce the skin in a few places. Roast until the eggplant becomes soft and the skin blisters
Second:- Grill the eggplant on the outside grill.
Third – the one that works best for me, but a little messy:- If you have a gas range or cook top. Line the area around the burner with aluminum foil, because the eggplant will release a lot of juice. Place the eggplant on the grid with a medium -high flame and cook turning around until the flesh is very soft and the skin turns black and blistered.
Place the eggplant in the colander with a weight on top (a plate topped with a saucepan filled with water works for me) to drain most of the liquid.
After about 15 minutes of draining, peel the skin off the eggplant.
Add eggplant, tahini, garlic and lemon juice into a food processor fitted with an “S” blade and pulse to the desired consistency
Add spices, mix, taste. Adjut to ypu taste.
Enjoy with fresh veggies, on top a pita, on a sandwich. Possibilities are endless.