Preheat the oven to 220 degrees Celsius and line a baking tray with foil. Set aside.

Rinse the eggplants, dry using kitchen tissue paper and use a fork to pierce random holes around the eggplant. Piercing the eggplant will prevent it from exploding.

Bake for 50 minutes turning once halfway through. When it roasts into a collapsible roasted eggplant, it's ready.

Let the eggplant cool before cutting it open and use a spoon to scoop out all the soft flesh. Place a fine-mesh strainer or colander or sift over a large bowl. and transfer the soft flesh into the strainer. Leave it to drip as much liquid, this can take 10 to 20 minutes.

Add the rest of the ingredients - tahini, garlic, salt and lemon and mix using a fork until smooth. Add the spices and extra seasoning and lemon if needed but always taste as you go. If it tastes a little bland it probably needs more lemon and salt!

Garnish with olive oil, Involtini spice, Paprika Dry Rub and serve with a choice of naan, carrots, bell peppers and cucumbers.