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Gather the ingredients. Preheat oven to 400 F.
Place eggplants on a lightly greased baking sheet.
Roast for 30 minutes, or until eggplants are tender. Remove from oven and allow to cool.
Once eggplants have cooled, peel the skins. They should come off fairly easily. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.
In a food processor , combine and blend the tahini, garlic, and peppers.
Add the eggplant and blend well.
Add the olive oil.
Transfer to a serving bowl. Stir in the lemon juice and sprinkle with salt and pepper.