If Middle Eastern food is your favorite fare, you'll fall for this simple babaganoush that goes perfect with a side of pita. Whip it good and dip it good. It's certain to satisfy.
Ingredients
4 medium eggplants
1 or 2 garlic cloves salt
Fresh mint chopped
Olive oil
Tahini
Methods/steps
Cut the eggplants in half. Sprinkle some salt on them, and let them rest for a while (this will help get rid of the bitter taste they have. If any dark liquid appears in the surface, rinse it, that's what tasted bitter). Put them in the oven (with peel and all) until they are well cooked (depending on the eggplant size, from 20 to 30 minutes). Let them cool, peel them off and put the eggplant in the blender, adding salt, garlic, and mint. Add only a little bit of olive
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