Get the BBQ ripping hot; as hot as you can get it! While it's heating up, poke the eggplants with a sharp knife all over. Just little holes to let steam out..otherwise the eggplants blow up.
Once at temp, drop the eggplants onto the grill and close the lid. The goal here is to REALLY burn the outside skin of the eggplant. Like really push it - you want to see ash if you can. It builds so much flavour! Takes about 20-30 mins to properly char.
Once charred, remove from grill and place in bowl. Cover bowl with plastic wrap or a towel to let cool. Once cooled, scoop the pulp of the eggplant into a blender or food processor. Add in tahini, garlic, lemon juice. Blend on high until smooth. Season with salt and lemon juice as needed. Enjoy!!!