Quick, no-brainer (and no originality, but hey).
Heat oven to high, whack in 2-3 whole aubergines (eggplants), cook until wrinkled and utterly molten inside. You might need to put them on a baking tray.
Cool slightly, and then scrape out the insides into a dish. Mash a lot.
Make a paste with 2 cloves of garlic and sea-salt to taste. Add juice of 1/2 lemon.
Add to aubergine gloop. Mix a lot. Taste and season with more salt if nec and black pepper. Forget the tahini and olive oil.
Serve to as many people as you have.
(Even P loved this. And that's saying something).