Preheat the oven at 180C and prepare your aubergines. Instead of slicing them, I roughly cut the aubergines in halves and then 3-4 long strips approximately 2 cm thick. Spray them with a bit of olive oil and place in the oven for 30-35 minutes.
For the peppers, cut off the top and clean off the seeds, then cut in long narrow bands. I added them for 5-10 minutes in the oven just as the aubergines were getting ready.
For the yoghurt tahini sauce, start with the tahini and garlic. In a small bowl, spoon in the tahini, the pressed garlic clove, a pinch of salt and whisk together. Then start adding lemon juice. I had a large very juicy lemon so quantities can never be accurate, it is one of these dips that comes together with a lot of tasting and a bit of whisking, please do follow your tastebuds.
When happy with the acidity, add a bit of olive oil to sweeten it. It will turn into a thick paste, pale white in colour. If too thick, a spoonful of water will perfect texture. Add a bit more of olive oil if you find the flavours too strong, normally the paste is quite strong tasting and it all balances out with the yoghurt. Once happy, add in the yogurt and mix well.
To serve, simply warm up a fluffy Greek style flatbread, a spoonful of tahini yogurt sauce, the aubergines and peppers and sprinkle with some spring onion and sesame seeds.