Preheat the oven to 450 degrees F (230 degrees C). Place eggplants and garlic on a baking sheet.
Bake in the preheated oven until completely tender, about 45 minutes. Allow to cool.
Peel and chop eggplant and place in a blender. Add garlic, cilantro, lime juice, tahini, and salt. Mix until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.
