Step 1: Roast the Eggplants : Preheat the oven to 425°F (220°C). Prick eggplants with a fork a few times and place them on a baking sheet. Roast for 35–40 minutes, turning occasionally, until the skin is charred and the flesh is soft.

Step 2: Cool and Scoop : Let the roasted eggplants cool slightly. Peel off the skin and scoop out the soft flesh into a bowl, discarding seeds if desired.

Step 3: Blend Ingredients : In a food processor, combine the roasted eggplant flesh, garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth and creamy.

Step 4: Taste and Adjust : Adjust seasoning with more lemon juice or salt if needed.