A fantastically moreish dip that will always impress. Serve with warm bread and olives.
1 tablespoon of tahini
Juice of half a lemon
Half a teaspoon of salt
Preheat oven to 200 Celsius.
Prick the aubergines and bake for about an hour, until the flesh is soft and mushy.
When cooked, let the aubergines cool slightly then remove the flesh from the inside.
Add the flesh to a blender with the rest of the ingredients and blend until smooth and totally combined.
Serve whilst still warm for best results.