| 1 | Preheat the oven to gas mark 5/375f/190c. |
| 2 | Prick the skins of the aubergines with a carving fork and bake in the oven for one hour, or until flesh is soft. |
| 3 | Remove and allow to cool so you can handle them without burning your hands. |
| 4 | Cut in half and scoop out the flesh into a bowl. |
| 5 | Mash with a fork. |
| 6 | You may prefer to use a food processor, but i like the rough finish achieved with a fork. |
| 7 | crush the garlic cloves with a hard blow from your hand on the back of a large sharp knife and then chop the pulp finely. |
| 8 | Add this, along with the tahini, lemon juice and parsley, to the aubergine. |
| 9 | Stir everything thoroughly, and add enough olive oil to give a rich thick consistency. |
| 10 | Season with salt and pepper and serve with warm slices of pitta bread or hot toast. |
