Minted Baba Ganoush - cooking recipe

Ingredients

2 medium sized eggplants
2 garlic cloves, slivered
1/3 cup tahini (good quality, organic for the best flavour)
1 lemon, juice of
1 tablespoon extra virgin olive oil
salt
2 tablespoons of fresh mint, minced

Preparation

Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.