- 4 medium eggplants
- 4 cloves garlic
- 1/4 cup fresh basil
- 2 fresh green chile peppers
- 1/4 cup tahini
- 4 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 sprig fresh mint
- 1 teaspoon olive oil
step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
step 2: Place eggplants on the baking sheet. Bake in the preheated oven 30 minutes, or until soft and seared.
step 3: In a food processor, grind together garlic, basil and green chile peppers.
step 4: Scoop eggplant from skins and mix with garlic mixture in the food processor.
step 5: Transfer the mixture to a medium serving dish. With a fork, mash in tahini, lemon juice and salt. Garnish with mint and olive oil.