After 15 minutes, when the eggplant is cool enough, open the lid.
Peel of the skin using your clean hands or you can scrape it with a fork.
Discard the skin.
Now with a masher, mash the eggplant evenly.
You can use a blender, but it will be in puree form then.
Now add garlic, olive oil, salt, lemon juice and tahini.
2 small garlic bulbs grated or crushed, 1 teaspoon Olive oil, Salt to taste, 1 Lemon Juice
Drizzle with olive oil. Garnish with Olives/Jalapenos/Pomegranate.
1-2 teaspoon more Olive Oil to drizzle
Serve with chips, salads, flatbreads, or pita bread.