Make a shallow incision in two eggplants.

Place on a baking sheet and broil for 10–15 minutes.

Flip with tongs and broil another 4–5 minutes, or until tender all around. Check with tongs.

Remove from oven and let cool.

Peel off the burnt skin.

Place the third eggplant directly on a medium flame on your stovetop.

Rotate with tongs until evenly charred and softened.

Remove from heat and let cool.

In a bowl, combine raw tahini, one crushed garlic clove, salt, and lemon juice.

Mix well. Add roasted eggplant and stir until fully blended.

Mash one cup of sliced roasted red peppers.

Add to a bowl with the second roasted eggplant.

Mix in the remaining clove of garlic, olive oil, vinegar, and salt.

Peel the charred skin, rinse if needed.

While still warm, place on a serving plate.

Slice once lengthwise from bottom to midway (not all the way through).

Drizzle generously with seasoned tahini sauce.