1 tsp sea salt
2 cloves garlic
1/4 cup lemon juice
1 TBSP tahini
Prick eggplant with a fork, place on baking sheet, and bake at 425˚ for about 45 minutes, until sunken in. Cool, then remove peel.
Chop into chunks and puree with the rest of the ingredients until smooth. Serve with pita bread pieces or pita chips.