How to make
Squeeze out the lemon juice. Bake the eggplants and peel them. Cut them and put them in a colander for 30 min.
Combine the eggplants with the finely chopped garlic, almonds, sesame seeds, lemon juice and blend everything. Sprinkle with salt.
Chop the mint and add half of it to the eggplant puree.
Put the dip in a bowl, sprinkle with the remaining mint and pour on the olive oil.
This dip is suitable for fresh veggies and bread.
