OK, call it Eggplant Dip if you must. This is another recipe that I eyeballed completely, but the basic recipe comes from Mark Bittman's indispensible How to Cook Everything. This is usually done in a food processor, but I like the texture to be a little chunky. You could remove the seeds and/or skins from the eggplants before you mix it up, but you don't have to.
I think it pairs up great with a little touch of feta and some good olives.
6 small eggplants
Juice of two lemons
4 cloves garlic, minced
1/2 cup tahini
1/2 cup toasted pine nuts, chopped
salt and pepper
Prick eggplants all over with a fork and lay out on a sheet pan. Roast in a 450 degree oven for 20-30 minutes, or until wrinkly and soft. Let cool and chop coarsely. Put in a bowl, add the rest of the ingredients, and mash up with a potato masher. Stir until it's as smooth as you want it.
It's better if you let it sit for a few hours before you eat it. Serve with plenty of warm pitas.