Baba ganoush - eggplant dip

Preheat the oven to 220 ° C. Pierce the aubergines here and there with a satéstick and put them on the baking tray in the oven. Roast them for 50 minutes until they feel soft and the skin is wrinkled. Let them cool down to lukewarm.

Halve the aubergines and scoop out the flesh with a spoon. Let the flesh drain in a colander and press out as much moisture as possible.

Puree the aubergine fruit with lemon juice, tahini and yoghurt in the food processor. Season with salt and freshly ground black pepper.

Transfer the aubergine dip to a deep plate and drizzle with olive oil. Garnish with olives and mint leaves. Serve with Turkish bread for dipping.