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2 small aubergines, cut lengthwise into 2 or 1 cm thick slices, 2 cloves crushed garlic, 3 tbsp of tahini, 1 tbsp olive oil 1 tbsp chopped fresh mint, 2 tbsp lemon juice, sea salt.
Sprinkle the aubergine slices with salt and let them rest for 30 minutes. Rinse and dry with paper towels. Place the aubergines with the round side down on the preheated oven plate. Let them bake for approximately 20 minutes, until the aubergines are soft. Peel and mix the inside with the garlic, lemon juice, tahini and olive oil. Sprinkle with salt, garnish with mint and serve with pita or bread pieces. Keep this spicy sauce, which is very popular in the Middle East, best kept in the refrigerator in an airtight bowl.
