Char the eggplants on a gas hob for about fifteen minutes. Turn every few minutes until well done.

Put the aubergines in a colander, cut the tops off and remove the burnt skin with a fork

Transfer the peeled eggplants to a bowl and beat well with a pestle, you can also use the bottom of a sturdy cup.

Add the lemon, tahini, salt and garlic and mix well. Taste and adjust the seasoning if necessary.

Drizzle with good extra virgin olive oil just before serving.