A tried and true favorite from my friend's Egyptian mom, Nora! This is always worth overheating the apartment for.
1. Preheat the oven to 425° F. Line a baking sheet with foil.
2. Cut 1 large eggplant in half, width-wise. Smear the surface of each half with olive oil, focusing on the flat inner surface. Rub the halves together to move the olive oil around. Place the halves face-down and bake for 45 minutes, checking on them occasionally.
3. Wrap 4-5 unpeeled garlic cloves in foil, and pop them in the oven to roast for 15-25 minutes.
4. When the skin of the eggplant is a touch charred, pull it out and give it a few minutes to cool. Scoop out the gooey flesh with a spoon, and scoop out more than you think you can. There’s a surprising amount of meat in there.
5. Mash the eggplant with a fork, picking out any bits of skin or burned surface. Transfer to a food processor or blender.
6. Whisk together three parts tahini, one part lemon juice, and a bit of salt and pepper in a small bowl with a fork, and add the smooth mixture to the food processor where the eggplant is hanging out. Pop in the garlic cloves, add 2 tablespoons fresh chopped parsley, and add a tablespoon of minced jalapeño, if desired.
7. Pulse the food processor or blender a few times until the mixture is just slightly chunky.
8. Season with salt, pepper, lemon juice, and olive oil as desired. Serve with pita.