Preheat the oven to 400°F (200°C).
Pierce the eggplants with a fork and place them on a baking sheet.
Roast the eggplants for about 30-40 minutes, until the skin is charred and the flesh is soft.
Remove the eggplants from the oven, let them cool, then scoop out the flesh into a bowl.
Add tahini, olive oil, garlic, lemon juice, salt, and pepper to the eggplant in the bowl.
Blend the mixture using a fork or food processor until smooth.
Taste and adjust seasoning if necessary, adding more lemon, salt, or pepper.
Transfer the dip to a serving bowl and drizzle with extra olive oil before serving.
