Roasted Eggplant With Tahini:
150ml (about 5oz) Tahina base
150ml (about 5oz) water
1 Garlic Clove
Grill eggplants over open flame, or roast in the oven, until blackened and charred over all. Eggplants will lose approx. half their weight in the process. Allow eggplants to cool slightly. Carefully peel away the charred exterior, and scoop the flesh into a bowl.
Add the tahina and water, and stir to combine. Add garlic, lemon juice, and salt to taste.
Photo album with another serving option.