Step 1Heat the oven to 350 degrees. Split the eggplants in half lengthwise and place them on a parchment-lined baking sheet.
Step 2Bake about 45 minutes to 1 hour until very soft. Cool, then scrape the flesh and discard the skin. With a knife (a food processor breaks it down too much), finely chop the eggplant to a fine texture.
Step 3Stir in the salt, pepper and sesame oil. Cover and refrigerate until serving. Spoon into ramekins and top with harissa.