Give it a try and impress your guests!
1 large eggplant
1 large onion, diced
2-3 cloves of garlic, minced
6 Tb water, divided
1/2 Tb olive oil
1 Tb tahini
salt and pepper to taste, optional
Cut the ends off your eggplant. Poke the eggplant with a fork all around. Wrap the eggplant, with the skin on, with two layers of aluminum foil. Turn on your stove top burner to a medium heat and place the aluminum foil covered eggplant over it. Every 5-10 minutes rotate the eggplant so that each side gets cooked. After all the sides are cooked and when poked with a fork feel soft, remove from burner and let cool. I use a pair of tongs to rotate the eggplant so I avoid getting burned.
Now all your have to do is cut the eggplant in half. Use a fork to scrape out the eggplant flesh and mash. Add in the sauteed onion and garlic and mix. Lastly, add in the 1 tablespoon of tahini and mix.
Let cool in the fridge. Serve cold or at room temperature.
As this dip sits in the fridge the flavor gets even better, so I suggest waiting to add the salt and pepper. Taste once it has cooled in the fridge overnight and then add if desired.