Roast the eggplant on the stove or in the oven (@ 400°F for 30~40 minutes)
Put the roasted eggplant in a bowl and cover it. Leave it aside for 10~15 minutes. Then remove the charred skin and chop or mash the flesh.
In a blender, combine garlic, tahini and chili. Blend to make a coarse paste. Next add the mashed/ chopped eggplant and olive oil. Season with salt and pepper. Blend until smooth.
Stir in lemon juice and drizzle from olive oil on top. Serve as dip for veggies and chips, or with pita bread.