Bake whole aubergines in a moderate oven until soft.
Allow aubergines to cool slightly. When cool enough to handle, split the aubergines and scoop out the flesh into a bowl. Add the lemon juice to prevent browning.
Add the tahini, garlic, olive oil and salt to the aubergine mixture and mash together thoroughly with a fork. The mixture should be the consistency of lumpy double cream. For a smoother texture, you can blend in a food processor.
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