2 to 3 medium eggplants
1/3 cup tahini or almond butter for a milder flavor
As many roasted garlic cloves as you like
Juice of 2 lemons
Salt of your choice and freshly ground black pepper

Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
Peel and seed(if you like) the cooled eggplant, transfer it to the bowl of a food processor.
Add the tahini, garlic, lemon juice, some salt and pepper to taste.
Serve with your favorite veggies and crisp bread.