First, pierce the eggplant with a fork before placing it directly over the flame on the gas stove burner.

Use tongs to turn it from one side to another until the skin becomes charred and the flesh inside is soft. Ensure it is turned occasionally for even cooking and to prevent burning.

Once the eggplant is charred and tender, remove it from the fire using tongs and transfer it onto a plate to let it cool down.

After that, peel and discard the charred skin of the eggplant.

Next, transfer the flesh of the eggplant into the food processor and add the tahini paste, lemon juice, minced garlic, olive oil, and salt. Switch on the food processor until it achieves a creamy consistency.