Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
Cut the eggplant in half, and place it cut side down (skin up) on the oven tray.
Bake for 35 minutes then broil for about 10 minutes, until the skin is black. (see notes)
Immediately place the broiled eggplant in a plastic bag. Seal the bag, and leave the eggplant to steam for 10 minutes.
Once steamed, scoop out the eggplant flesh using a spoon, and add it to your high-speed blender or food processor.
Add in the tahini, garlic clove, salt, paprika, and liquid smoke (if using). Process until the desired consistency has been reached. Adjust seasoning to suit your preference.
Store leftovers in a sealed container in the fridge for up to 7 days.
To broil the eggplant, simply set your oven to its grill setting (heating directly from above), and move your oven tray up so it's near the heat.An alternative approach would be to char the eggplant over an open flame, if you have a gas-powered stove.