2 Large Eggplants
6 tablespoons Tahini
2 tablespoons water (you may need more)
1/2 cup lemon juice
2 teaspoons salt
1/2 teaspoons garlic

With a fork, prick a few holes on all sides of the eggplant and bake in 400 degree oven until soft (or cook on a grill which gives it a better flavor). Once cooked, run the eggplants under cold water and peel and slit down middle and take seeds out. Then mix with a mixer for the texture that you like. Add all remaining ingredients and stir. Taste and adjust salt, lemon and garlic to your taste.