1 medium eggplant
olive oil for brushing
2-3 garlic cloves, chopped
1/4 cup of lemon juice
1/4- 1/2 cup of tahini sauce (I usually add a bit more until the desired texture)
1/2 tsp salt (or to taste)
black pepper and cayenne pepper to taste
2-4 dashes of hickory smoke flavoring (you can find this in most grocery stores)
1) Slice eggplant in half. Brush olive oil on top, and place face down on a baking sheet. Bake for 30 minutes in a 350 degree oven (or until soft).
2) Place all other ingredients in a food processor or blender, and blend till smooth. When eggplant is finished baking, let cool until it is workable. Scoop out the pulp (everything but the skin), and place in the food processor along with the other blended ingredients. Puree until smooth. Serve with your favorite crackers, bread, or vegetables. Enjoy!