1 large eggplant
1 medium onion, grated
1 tsp lemon juice
1/4 cup olive oil
salt and pepper
3 egg plants, Broil the eggplant on all sides until well cooked – turning frequently as it cooks.
Scrape the purple skin off, and discard
Mash eggplant well with a wooden spoon
add salt and pepper to taste
1/2 cup tahini
2 TBL finely Chopped garlic
add to mashed eggplant
add remaining 1/4 c of oil to eggplant slowly
add lemon juice
water to thin down consistency so that it is easy scooped up with a cracker, but does not run off it.
mix well, and serve as an appetizer on crackers or other fresh pita bread.
Deb Skea's Kitchen 
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