Mash together eggplant, tahini (or mayo), evoo, garlic, salt, pepper and lemon juice until smooth and creamy. (I actually like mine a little chunky.) Taste and adjust seasoning, if needed. 

Serve chilled or at room temperature. Garnish with a drizzle of evoo and a sprinkle of sea salt.

Note-This recipe was updated in 2017, this is the original recipe:

Wrap a large eggplant completely in foil. Place on the floor of a    375 ̊F oven for forty minutes. Scoop out the meat of the eggplant and place in food processor or blender with 6 cloves garlic, 2 tablespoons tahini sesame paste or mayonnaise, 2 tablespoons lemon juice, 1 teaspoon salt and a pinch of black pepper. Pulse until smooth. Top with paprika (optional)