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Preheat a charcoal or gas barbeque to high.
Trim the green tops off the eggplants and prick all over with a knife, then place on the barbeque and cook, turning frequently, for 15–20 minutes, until the skins have blackened and the eggplant is very soft.
Transfer the eggplant to a colander to drain and set aside for about 15 minutes or until cool enough to handle.
Remove the blackened skins and place the caramelised eggplant flesh in a bowl.
Place the garlic and a pinch of salt in a mortar and crush with the pestle to a fine paste.
Transfer the garlic to the bowl with the eggplant and add the olive oil, tahini and lemon juice.
Whisk the ingredients together to help break up the eggplant and achieve a chunky finish.
Transfer the baba ganoush to a plate or bowl.
Make a well in the centre using the back of a spoon and drizzle with a little extra olive oil.
Sprinkle with the nigella seeds and serve with your favourite bread.