Pierce skin, grill until skin is charred and crispy, and flesh very soft. Cool.
Discard tops, peel skin, scraping the flesh off.
Whisk flesh with juices until nearly smooth
2 cloves garlic
Crush to paste.
Mix in to taste
1 teaspoon salt
1 lemon's juice
Mix
2 tablespoons tahini
4 tablespoons olive oil
salt and pepper
few drops water
Add if too strong
The secret is to char the aubergine skins properly. This can be under a hot grill, on a gas flame, or on a barbecue. If this is not possible, bake in a very hot oven 45-60 minutes or until soft inside.
Use these quantities if the dish is to be served as a dip. If it is to be an accompaniment, tone down the seasonings.