Bake on 400 for 1 hour or until the eggplant is soft and colapsed.
Set the eggplant aside to cool and begin prepping the other ingredients.
Once the eggplant is cool slice off the ends and discard. Leaving the skin on slice the eggplant into 1/8 to 1/4 inch slices and then roughly chop. This is just to make the skin a little bit easier on your blender. Add the egg plant, lemon juice, tahini, garlic and berbere to the blender and blend until smooth. Give it a taste and then add salt if necessary.