Preheat the oven to 170°C.

Wash the aubergines and cut them lengthwise in half. Score the flesh in a crisscross pattern.

Press the thyme and the garlic into the cuts. Season with salt, pepper and a good amount of olive oil and cover with foil to prevent them burning.

Bake in the oven for 30 – 35 minutes until the aubergine is cooked and soft.

Meanwhile sweat the onion in olive oil over low heat.

Remove the pulp of the aubergines and mix with the onion in a blender until pureed.

Add the lemon juice and tahini and mix again to combine.

Pour in olive oil until it has a smooth and shiny texture, season to taste.

Transfer the mixture to a service bowl and decorate with the freshly chopped herbs