Preheat oven to 350°F.

Place the eggplants on an oven tray and bake them for 40 minutes. 15 minutes before add a whole garlic clove to the tray.

Remove them from the oven, let them chill a little and peel the eggplants. Use a potato ricer to smash the eggplant pulp, squeeze the whole garlic clove and juice the lemon. Collect it all in a bowl. Add tahin, olive oil and basil. Use a blender to get a creamy result.

Ready, you just need some naan bread (I had tortillas and they where aaaaalmost ok).