Baba Ghanoush - cooking recipe

Ingredients

3 aubergines (eggplants)
2 garlic cloves, crushed
1 lemon, juice of
3 ounces tahini (85g)
2 tablespoons extra virgin olive oil
1/2 ounce of fresh mint (15g)
salt, to taste
pepper, to taste

Preparation

Prick the aubergines/eggplant seveeral times with a fork.
EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
Allow the aubergines to cool.
When cool, half the aubergines, scoop out all their flesh and discard the skins.
Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is pureed.
Season to taste with salt and pepper.