Basically, it's hummus with eggplants instead of chickpeas. Here's what
I did.

2 large Italian ("regular") eggplants
juice of 1-2 lemons
1-2 garlic cloves
tahini (I think I used around 1/4 cup)
salt to taste
olive oil, divided (I think I used a tablespoon in the mixture, and
about the same amount on top)
paprika

Preheat oven to 400F. Cut the stem ends off the eggplants, prick them
all over with a fork, and bake them on a baking sheet for about an hour,
turning once about halfway through. When they're done, they should be
very soft. Cool them just until they're cool enough to handle. Halve
the eggplants, and scoop the soft insides into a bowl, blender
container, or food-processor container (I used my handheld immersion
blender and a bowl). Add the remaining ingredients except for some
olive oil and the paprika. Pour into a serving bowl. To serve, drizzle
some olive oil over the top and sprinkle with paprika.

serene