First, cut the eggplants in half and make a few cuts in the flesh. Drizzle a little olive oil on top. Roast the eggplants in the oven at 350°F for 45 minutes or microwave them for about 10-12 minutes, covering the dish with plastic wrap and poking a few holes to let the steam escape. I used the microwave, and it was very quick and turned out great.

Once the eggplants are roasted, scoop out the flesh with a spoon and discard the skin. Place the eggplant flesh in a food processor or blender. Add the roasted eggplant flesh, garlic, 1/2 teaspoon of sweet paprika, 1/2 teaspoon of ground anise (if you have anise seeds, crush them well in a mortar), juice of half a lemon, 1 tablespoon of Tahini, a splash of olive oil, and salt.