Heat oven to 400°.
With a fork, prick the eggplant all over. Place in a foil-lined baking pan and bake until tender, about 35 to 45 minutes. Remove and let the eggplant cool.
Peel the eggplant and cut into large chunks. Place the eggplnt in a blender along with the onion, garlic, lemon juice, olive oil, tahini, and salt. Blend until smooth.
Serve with crackers, pita chips, or vegetables.
Calories per 2 tablespoons: 28