Turn oven onto 500F broil. Line a baking sheet with foil, and place the eggplants on it.

Broil the eggplants for 5-10 minutes, until the skin is charred and smokey.

At this point, remove eggplants from oven, and lower temperature to 400F.

Poke the eggplants with a fork a few times, then place back in the oven for about 20 more minutes, until the insides are very soft and mushy.

Cut eggplants in half, and let cool off completely before handling.

When cooled, use a spoon or fork to scoop out the flesh and place it in a medium bowl. Be sure to leave behind any skin!

Mash the eggplant pulp with a fork until only small chunks of eggplant remain. Alternatively, you can also puree it in a food processor if you want it very smooth!

Stir in the tahini, chopped garlic, lemon juice, salt, and pepper to taste.

Serve warm with pita bread or chips, and store leftovers in the refrigerator!