1 eggplant
olive oil
roasted garlic
lemon juice
chipotle powder
tahini (or hummus)
Stab your eggplant a couple of times and pop it in the oven for 45 minutes, or until the skin is blackened and collapsing. Let cool. Remove the skin and as many seeds as you can (you won't be able to get them all; don't stress about it).
Using a stick blender, puree the eggplant. Add other ingredients to taste and blend well.
