The source said:

1 eggplant
2 cloves garlic
juice of 1/2 lime
1 tablespoon tahini
1/2 teaspoon salt (or to taste)
1/4 teaspoon cumin
1/8 - 1/2 teaspoon chipotle pepper (to taste)
1/2 cup cherry or grape tomatoes

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until ...

The source said:

1 eggplant
2 cloves garlic
juice of 1/2 lime
1 tablespoon tahini
1/2 teaspoon salt (or to taste)
1/4 teaspoon cumin
1/8 - 1/2 teaspoon chipotle pepper (to taste)
1/2 cup cherry or grape tomatoes

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.