Roast the eggplant: Place the eggplants directly over a gas flame or on a grill. Roast them, turning until all sides are charred (approximately 15–20 minutes).

Peel and drain: Place the roasted eggplants in a bag and let them rest for 10 minutes. Peel them, scoop out the flesh, and place it on a paper towel. Squeeze out any excess water.

Mix: Mash the eggplant flesh with a fork — do not use a blender, as it will lose its texture. Add the crushed garlic, tahini, lemon juice, and salt, then mix.

Add olive oil: Incorporate half of the olive oil into the mixture, reserving the rest for serving.

Serve: Spread the mixture onto a plate. Drizzle with the remaining olive oil and sprinkle with red pepper flakes. Serve with bread or lavash.