Home made babaganoush is also amazing.

Slice a large eggplant in half, place face down in a glass baking pan. Add a few tablespoons oil, shake salt, pepper, paprika, garlic powder lightly on top. Cover with lid and bake at 375° for an hour. Till skin is shriveled and darker. You can also uncover near the end and roast it more if you like.

Let it cool. Take each half and scrape the loose insides into a food processor, it should just all slide off the skin. Add a few cloves of garlic, some lemon juice (maybe 3 tableapoons or adjust to your tastes), then toast a layer of sesame seeds in a smaller pan 6 or 9 inch sized with a bit of oil. Stir them often because they will burn if the heat gets to them too long. Add to the food processor and blend till garlic and seeds are chopped fine. Salt and pepper to taste.