See Baba Ghannouj recipe from 2006 >

 

1 large eggplant
2 cloves garlic
salt to taste
1/3 cup lemon juice
1/3 cup tahini
3 tablespoons olive oil
a few parsley sprigs
1 tablespoon pine nuts, fried
1/2 small tomato, diced

Place eggplant in a pan and bake in a 425 degree oven, turning frequently until tender. Allow to cool; then remove skin and mash pulp well. Set aside.

Mash garlic with salt, add 1 teaspoon of lemon juice and mix until smooth, then stir into eggplant. Place remaining lemon juice and tahini in a blender and blend for a few moments; then stir into eggplant. Spread on a platter; then sprinkle with the oil and garnish with parsley, pine nuts, and tomato pieces.