Place eggplants over a gas flame or charcoal grill for approximately 10 minutes, turning occasionally, until the skin has blistered and blackened. Remove from the heat, place in a colander set over a bowl and cover with a piece of plastic wrap. Leave for 10-15 minutes to cool and allow for the skin to begin to peel away.

Meanwhile, place garlic, mint and chilli in a mortar and pestle and grind to a coarse paste.

Peel the skin from the eggplant, squeeze out any excess liquid and roughly chop flesh. Place into a food processor along with tahini, lemon juice, garlic paste and salt to taste. Puree until smooth and creamy.