Directions

Prick eggplant with fork, or slice in half lengthwise. Roast on baking sheet in a preheated 250 degree oven for 3-4 hours.

Put eggplant in a storage bag, and let cool a bit. The sweating will help to remove the peel. Remove peel.

In a food processor, blend the eggplant, tahini, garlic and lemon juice until the mixture contracts. Thin with the water. Season with salt, pepper, and finish with olive oil.