Adjust oven rack to the middle position and turn on broiler to high heat. Line a baking sheet with aluminum foil.

Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.

Broil eggplants two minutes on all sides. The skin will darken a little and begin to smell smoky,this adds lots of flavor to the dip.

Turn Broiler off, but do not remove eggplants from oven. Heat oven to 375°F. Roast eggplant 25 to 30 minutes for until very soft. Cool 10 to 15 minutes until easily handled.

Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in medium bowl with the eggplant. Set aside so flavors meld for 30 minutes.