3 Aubergines (about 750g-1kg)
2 Garlic Cloves, crushed (with a little salt)
Juice of 1 Lemon
3 tablespoons of Tahini paste
Olive Oil (4 tablespoons ish)
Sea Salt, Black Pepper

1] Pierce the skins of the Aubergines and grill until the skin is charred and crispy all over on either:
a) Barbecue
b) Naked flame on the hob
c) Under a grill
d) In an oven at 220c for 45-60 mins

2] Let them cool off
3] Slice the tops off and peel off the skin
4] Mash/beat/whip the flesh in a bowl until it is a bit smooth, but not total mush
5] Mix in the Lemon, Garlic, Tahini and Olive Oil (to taste)
6] Season with Salt and Pepper