1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning
occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt
and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for
3 hours before serving.