With the tip of a sharp knife, poke eggplant all around (about six or eight times).
Line large tray with foil and place eggplant on tray.
Roast at 400° in oven on top rack for 30 minutes.
Turn eggplant over and roast for another 30 minutes.
Remove eggplant from oven and let cool.
When cool, scoop inside of eggplant into medium sized mixing bowl and discard skin.
(If you want a smoother textured dip, process eggplant pulp in food processer 'til smooth.)
Add tahini, crushed garlic, lemon juice, and salt to roasted eggplant pulp.
Mix with fork 'til well combined.
Drizzle olive oil on top.
Enjoy as a dip for pita bread, fresh veggies, or as a spread in wraps and sandwiches.
Serve immediately and refrigerate leftovers.