Fill a steamer with water and bring it to the boil.
Trim the eggplants. Halve lengthways if large, then cut across into slices about 5mm thick. Put into the steamer, cover and cook for 6-8 minutes, or until softened.
To make the dressing, peel the garlic and crush it into a small bowl, then squeeze 2 tablespoons juice from the lemon and add to the garlic. Add the tahini paste and olive oil, season to taste with salt and black pepper, and mix.
Trim and thinly slice the spring onions, and drain and chop the sun-dried tomatoes; put both aside.
Transfer the cooked eggplant to a colander and press down firmly with a spoon to remove as much liquid as possible – do not worry if the slices break up. Then transfer to a serving bowl and stir in the spring onions and the sun-dried tomatoes.
Pour over the tahini dressing and toss well. Chop enough dill to give 1 tablespoon and scatter it over the eggplant. Leave to cool for 5 minutes to let the flavour develop.
This dish goes particularly well with simple grilled lamb or chicken. It can also be served as an entree, accompanied by some hot crusty bread.