Push a metal skewer though each eggplant and grill on the stovetop until charred¿this should take about 5 minutes
Poke the eggplants all over with a knife, not a fork, to prevent them from bursting.
Place on a microwave-safe plate and microwave for 5 minutes, or until soft. (Alternatively, cook in a 350-degree oven for 35 minutes.)
Once cooked, transfer to a resealable plastic bag and set aside until cool enough to handle. Peel off the skin and cut the eggplants in half lengthwise. Holding the upper end of each half, use a teaspoon to scrape down and remove the seeds.
In a food processor, combine the eggplant flesh with the sesame oil, tahini, lemon juice, cumin, smoked salt and garlic. Process to a smooth paste.
Transfer to a serving dish. Sprinkle with cayenne and drizzle with olive oil just before serving.
Recipe courtesy of Siba Mtongana