Eggplant and Sesame Dip

3 medium or 2 large eggplants
2 Tbsp tahini paste
1 Tbsp olive oil
2 garlic cloves, chopped finely
3-4 Tbsp freshly squeezed lime juice
2 Tbsp chopped fresh cilantro
Salt and freshly ground black pepper

Preheat the oven to 400°F (200°F). Lightly brush a roasting pan with olive oil, and place the whole eggplants on it. Pierce them with a fork to allow steam to escape as they cook, and bake for 45-60 minutes, until they feel very soft when pressed. Remove from the oven, and allow to cool. Slice them in half, and scoop out the flesh into a bowl. Combine the olive oil, tahini, garlic, lime juice, and half of the cilantro, and stir into the eggplant. Season to taste with salt and pepper, and garnish with the remaining cilantro.