1.To disgorge the eggplant, place in a strainer, sprinkle with salt then stand 30 minutes. Rinse under cold water; drain on absorbent paper.
2.In a medium saucepan, heat oil; cook eggplant and garlic, stirring, over low heat about 10 minutes or until eggplant is tender.
3.Blend or process eggplant mixture, tahini and juice until smooth.
4.Transfer mixture to serving dish; sprinkle with paprika. Serve with crisp fresh vegetables and warm pita bread.
Can be made two days ahead; keep, covered, in the refrigerator.Note