Preheat the oven for 200°C (400 F). Pierce the eggplants with a fork. This will allow them to cook more evenly. Place on a baking tray lined with aluminium foil in the middle of the oven. Let it cook for about 30-40 minutes.
Take the eggplants from the oven and leave them aside to cool down completely. Usually this takes about ½ hour.
Open the eggplants and take all the flesh and add it to a food processor. Add also all the liquid from the foil. Add the tahini, garlic, lemon, liquid smoke, pepper and salt (by taste). Pulse a few times until it forms a smooth spread. Taste and adjust to your liking by adding more lemon or salt and pepper, maybe some extra liquid smoke if you wish!
Add the spread to a bowl or plate and garnish with olive oil chopped herbs, chili flakes and sesame seeds. Serve with salads and pitta, flat bread or challah to dip!