Char the eggplant directly over a gas flame or barbecue, turning occasionally, until they are super soft and the skins are blackened.

Place in a bowl and allow to cool.

Cut each eggplant in half lengthwise. Using a spoon, scoop out the soft flesh and discard the blackened skin. It's OK to leave a few bits of charred skin in for flavor.

Coarsely chop the flesh until it is like a chunky puree. Place in a clean bowl.

Stir in the garlic, tahini and lemon juice. Taste and season with salt. It may also need a little more tahini and/or lemon. Best served warm or at room temperature.