Another dish that benefits from being prepared the day before as it needs to be chilled and, anyway, the flavours mature nicely this way. Serve spread on cubes of country bread as part of a mezze.
Dry-roast the aubergines in a very hot oven until the skins are blackened and charred. Leave to cool. Cut them in half, scrape out the pulp and drain through a fine sieve to extract any remaining moisture. Put the strained aubergine pulp and the tahini into a food processor and whizz to a coarse purée. Tip into a bowl and whisk in some lemon juice and olive oil (it should not be too runny). Then stir in the tomatoes, spring onions and coriander and season to taste. Chill overnight.
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