Wash eggplant well, prick with fork and place in 450F oven to bake for about 20 minutes.

Slice it in half and scoop out the center with a spoon. Allow it to cool and place it in food processor until you have a smooth puree.

Now add the salt, garlic, lemon juice and mix well. The last ingredient to add is the Tahini which gives it the perfect texture and flavor.

Enjoy it fresh or place in refrigerator to store. Perfect as dip for pita chips, or try a dollop on top of a Greek burger!