2 medium Eggplants
3 Tablespoons Tahini (sesame paste)
2 cloves Garlic, peeled and crushed (or roasted!)
2 Tablespoons Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
1/2 cup chopped parsley (optional)
(all quantities are approximate — adjust to taste, size and number of epplant, etc.)

Heat the grill OR preheat the oven to 450°F. Prick the surface of the eggplant several times with a  fork.  Rub the outside of the eggplant with olive oil and place directly on the grill or in a roasting plan in the oven. 

Roast the eggplant (turning occasionally) until the skin has charred.  You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set aside to cool slightly.
When cool, peel off skin enough to get a spoon into the eggplant and scrape out the flesh into a bowl or a food processor. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork or in the food processor. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Add a few teaspoons of water to allow the mixture to blend.  Don’t undersalt!

Serve with pita triangles, baguette slices, chips, crusty French bread. 

– thepioneerwoman.com and epicurious.com