Eggplant salad

I have made this salad last week when we had some friends over. It was a big hit. It is also very very simple to make.

Ingredients
2 large eggplants, cut up
3-4 tablespoons of olive oil to roast the eggplants
For the dressing:
4 tablespoons of olive oil
small bunch of fresh mint, finely chopped
1 tablespoon tahini (roasted sesame seed paste)
1/2 lemon's juice
1 clove of garlic, mashed
Salt and pepper to taste


Cut the eggplants into cubes. Brush the baking sheet with olive oil. Place the eggplants with the skin down (The one in the picture was my first try, the second time I did the skin down and it worked out better)
Then put the rest of the olive oil to a bowl and brush the eggplants by dipping the brush to oil and then brush the eggplants. Salt and pepper to taste.

Roast the eggplants in the oven for 20-25 minutes (400). You may need to keep it a little more depending on your oven.

Then in a bowl mix all the dressing ingredients. Place the eggplants in  plate and let it cool at room temperature.

Spoon the dressing on eggplants right before you serve. It is a healthy and delicious side dish to any meal.