Preheat oven to high broil. 

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Slice the eggplant into 1/4 inch rounds and sprinkle with salt, then place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and pat dry between two tea towels or paper towels.

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Arrange on a baking sheet and drizzle with olive oil and a pinch of salt. Roast on top rack for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack, and wrap the rounds in foil. Let cool slightly for 5 minutes.

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Peel away most of the skin of the eggplant (it should come off easily) and add flesh to a food processor. Add the remaining ingredients and mix until smooth and creamy.

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Serve with a drizzle of olive oil on top, along with fresh cut veggies or warm whole wheat pita bread.

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Short on time? Use canned smoky baba ghanoush instead of fresh eggplant and add a little less tahini and lemon juice, and no salt.