Tahini with Roasted Eggplants

Ingredients

• 3 medium-sized eggplants
• 1 cup of basic Prince Tahini or Yogurt Tahini
• 2 ripe tomatoes
• 1/ 3 cup of olive oil
• 3 garlic cloves
• 1 cup of finely-chopped mint
• Salt, pepper

Instructions

• Fire-roast eggplants on all sides until scorched, and place on netting, or pierce eggplants with a skewer or fork and roast in an oven preheated to a grilling temperature for 20 minutes on each side.
• Split tomatoes in half and remove juice and seeds. Grate with the coarse side of grater and mix with the remaining ingredients.
• Split eggplants in half, and pour a dash of Tahini and tomatoes into each half.
• Serve eggplants while still warm.