Prick the eggplant from all sides with a fork or wooden skewer.
Place in the microwave and cook on high power for 3-4 minutes on each side.
Cool for a few minutes then cut the eggplant in half alongside (caution: hot steam). Remove the skin by scooping the pulp with a spoon and transfer it to a bowl.
Mash the eggplant with a fork, add the tahini mixed with water, garlic, lemon juice, liquid smoke, salt, pepper, paprika, Tabasco, black salt, and mix well. Taste and adjust seasoning if necessary.
Transfer to a serving plate or storage container. Excellent on bread, crackers, pita, or grissini sticks.
