to 190C. Sprinkle eggplant flesh with salt. Stand for 10-15 minutes then
rinse off salt and pat dry with absorbent paper. Place eggplant,
flesh-side-up, on a baking tray. Bake for 20 minutes or until flesh is
soft. Peel off skin and discard. Place eggplant flesh, garlic, lemon
juice, tahini and olive oil into food processor bowl. Using the pulse
action, process for 30 seconds or until smooth. Season to taste with
salt. Garnish with mint and serve with pita bread wedges.
This dip is known as Baba Ghannouj and is
a favorite appetizer throughout the Middles East. Tahini is a paste made
from ground toasted sesame seeds, available from health food shops,
supermarkets and speciality stores.