Cut the aubergines into halves, score them, sprinkle them with salt and let sweat for 15 minutes. Then squeeze them gently over the sink and pat with a clean dish towel to remove the salt.Put the aubergine halves on a baking sheet lined with a silicone mat, cut side up and brush with a little olive oil and bake in the oven preheated to 375F (190C) until nice and soft, around one hour (or about 30 min with a convection oven).Once the aubergines are cool enough to handle, scrape the flesh out using a spoon and transfer to a bowl. Press down with the spoon to let the juice out and discard.In your food processor, puree the cooked aubergine with all the other ingredients until you have a luscious puree.