Not wanting to leave half an eggplant to whither away in the fridge, I roasted it in the oven (since it was on for muffins at the time). A dash of salt and garlic powder, a pinch of cayenne pepper for some heat.
The obligatory tahini was added, and as usual it was too much. Tahini might be taking a hiatus in the pantry for a while. Baba ganoush tastes so much better at our Indian restaurants, this last attempt has decided its fate in my kitchen.