Preheat the oven to 230'C.
Season the whole aubergines in a bowl with the olive oil and half of the salt. Make sure it is coated all over. Place in a roasting tray and cook in the oven until the skin is blackened. This should take around 30 to 45 minutes.
Remove the aubergines from the oven and place in a bowl. Cling film the bowl and leave for 10 minutes to steam and to cool.
Peel the skin from the aubergines. Discard the skin and keep all of the pulp and juice in the bowl.
Peel and puree the garlic.
Toast the cumin and paprika in a dry pan for 30 seconds.
Zest and juice the lemon.
Separate the coriander leaves from their stalk. Roughly chop the leaves and keep the stalk.
Place the aubergine pulp in a blender along with the coriander stalk, garlic puree, tahini, spices, half of the lemon juice and the remaining salt. Blend for no more than 10 seconds as you want to keep some texture to the dip. Check the seasoning and adjust with salt, pepper and the remaining lemon juice.
«If you have an open gas flame you can char the aubergines to blacken them. Use a pair of tongs to be safe. Pre oil and season as in the method above.»