Brush the eggplant with olive oil and place it over direct flame and chargrill it from all the sides.

When skin of eggplant starts to char from all sides, take it off the heat on to a plate.

Let it cool and peel off the skin of the eggplant, it comes off easily.

Now in a blender jar, add tahini, lemon juice, garlic (if using) sea salt and blend to a smooth paste.

Take it out in serving bowl and pour 1tbsp extra virgin olive oil and sprinkle some paprika powder over it.

Super delicious with crackers, falafel , Taamiya and pita bread.