The smokiness comes from the ground cumin and roasting the eggplant.  This is so easy to make:
1 fat eggplant
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon ground cumin
4 cloves garlic, minced
salt and pepper to taste
1-1/2 tablespoons olive oil

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, cumin, parsley and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Makes 1 1/2 cups.