Prick the eggplant all over and bake it at 350°-400° until they
collapse (They should look like prunes) - an hour or more. When they
have cooled, skin them and chop finely, sieving out the large seeds,
if preferred. Add the other ingredients, except the tahini, and
whisk well with a wire whisk. Stir in the tahini and chill well
before using. This is good with corn chips or pita bread.