1. Set your oven to broil or your oven to 450 degrees.
2. Prick the eggplants all around with a skewer or a small tined fork (so it doesn’t explode in the oven) and put them on a baking sheet. Place them about 6-8 inches beneath the broiler element or roast on a middle rack. If broiling, broil for about 20 minutes, turning the eggplant every five minutes or so to ensure evening blackening. If roasting it will take more like 30 minutes. Remove when the eggplant is tender and easily pierced with the tip of a knife and the juices are flowing out a bit. Cut eggplants in half to speed cooling. Peel when cool enough to handle.
3. If you have a food processor, put eggplant in processor bowl. Add mashed garlic, tahini, lemon juice and a few pinches of salt and a bit of black pepper. Process until smooth-ish–I like a little bit of texture. Taste and seasons to taste. Serve garnished with a little olive oil and some fresh herbs if you’d like.
4. Serve at room temperature. Store in refrigerator for up to five days.
Recipe adapted from the cookwithwhatyouhave.com