Halve the eggplants (aubergines) lengthways, sprinkle with salt and leave to stand for 15-20 minutes. Rinse and pat dry with paper towels. Preheat the oven to moderate 180 C (350 F). Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard. Place the flesh in a food processor with the garlic, lemon juice, tahini and olive oil and season, to taste, with salt and pepper. Process for 20-30 seconds. Sprinkle with paprika (or garnish it with olives, cucumbers, etc) and served with pieces of Lebanese bread.