Pre-heat the oven to 180ºc.
Put the eggplants on a oven tray with a splash of olive oil and some salt.
3 small eggplants, 2 tbsp olive oil
Using a fork, poke a couple of holes in them.
Add the garlic cloves as well. No need to peel them.
2 cloves garlic
Roast until tender ( 25-30 minutes).
Let the eggplants cool for a while, then slice them open and carve out the "flesh".
With a beater or food processor mix the eggplant flesh with the rest of ingredients (juice the lemon and peel the garlic too before you throw it in).
2 tbsp tahini, 1 lemon, salt and pepper to taste
Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
1 tsp paprika