Babaganoush

Preheat the oven to 220°C (428°F).

Wash the aubergines and place them whole on a baking tray lined with baking paper.

Roast the aubergines for about 40 minutes, until the skin is dark and the flesh is soft.

Let the aubergines cool, then cut them in half and scoop out the flesh with a spoon.

Put the flesh in a bowl and add tahini, chopped garlic, lemon juice, extra virgin olive oil, salt, and smoked paprika.

Mash everything with a fork until you get a rustic cream.

Transfer to a serving bowl, drizzle with a little oil on top, and serve with bread or vegetables.