Instructions

1. 1

   Heat the oven to 220 degrees Celsius. Prick the eggplants all over with a fork and roast on a tray for 35 to 40 minutes until the skin is dark and the insides are completely soft.

2. 2

   Let the eggplants cool, slice them open lengthways and scoop out the soft flesh. Drain briefly in a sieve so the dip turns out silky rather than watery.

3. 3

   Coarsely chop the flesh and stir together with tahini, pressed garlic, lemon juice and smoked paprika. Season with salt and keep the texture slightly chunky.

4. 4

   Spread into a shallow bowl, drizzle with olive oil and scatter with pomegranate seeds and torn mint leaves.