1. Adjust oven rack to upper-middle position and preheat oven to 425°F.
2. Transfer eggplant and garlic to a sheet pan. 
3. Using the tines of a fork or tip of a paring knife, poke each eggplant several times to create shallow steam-release holes. Rub eggplant and garlic cloves with ¼ teaspoon of the olive oil. 
4. Place pan in oven, bake 40 minutes. 
5. Switch oven from bake to broil. Broil on high 5-8 minutes to char eggplant.
6. Remove pan from oven, let stand 5 minutes. 
7. Slice each eggplant open, scoop flesh into a fine mesh strainer fitted over a bowl, leaving behind the skin. Gently press eggplant to remove excess liquid, set aside.
8. In the bowl of a mini food processor or blender pitcher add garlic, remaining 4 tablespoons of olive oil, tahini, lemon juice, and salt. Blend on high until smooth.
9. Add strained eggplant, then pulse two or three times to incorporate. Serve immediately or refrigerate, covered, up to 5 days.

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