Sprinkle the aubergines with salt and leave to drain for 30 minutes. Rinse them, then wipe them with kitchen paper. Put the aubergines on the baking tray of your preheated oven, the round side up. Bake them for ± 20 minutes until the flesh of the aubergines is soft. Peel them and mix them with the garlic, the lemon juice, the Tahin and the olive oil. Salt, garnish with mint and serve with pitta bread or slices of ordinary bread. This spicy sauce, which is highly appreciated in the Middle East, can be kept in the refrigerator in a hermetically closed recipient.