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Trust me friends, it doesnt get any easier than this!
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Your goal here is to char your eggplants on the grill.
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I like to do mine over charcoal, however you can get away with roasting this under a broiler if you want.
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I like the grill because you are trying to get some of that smokey flavor from the open flame cooking.
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Start by poking into the eggplants several times with a fork.
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Once your grill is nice and hot, add the eggplants over direct heat.
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You are going to cook these on the grill for about 30-40 minutes, turning them along the way to ensure that all sides are nice and charred.
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The rest is rather easy...
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Once they are done, remove the eggplants and completely wrap them in foil, or place them into a large bowl and cover with foil.
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Your goal here is to let that heat get under that skin and have it easily be pulled away, almost as if you were roasting poblano chilies.
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During this time, add the garlic and lemon juice into a mixing bowl.
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Pull out a salad spinner if you have one.
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After about 10 minutes, uncover the eggplants.
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Take an eggplant by the stem, and using a fork and your hands, carefully remove the outer skin, reserving all of the flesh.
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Place this flesh into your salad spinner.
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Do the same with the second eggplant.
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You will not believe how much water is inside of this eggplant.
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The goal is to remove all of that excess water and the salad spinner is the perfect tool for this task.
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Remove the strained eggplant flesh to the bowl with the garlic and lemon juice.
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Using two forks, start mashing and mixing the ingredients.
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After about a minute of doing this, add the salt and tahini paste, and continue to mix and mash until everything becomes a smooth mixture, similar to hummus but with some texture.
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Add the olive oil and give it another mix or two.
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Taste and season with any additional salt or lemon juice.
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Spoon into a serving dish alongside toasted pita chips or vegetables and dig in.
