Prepare the eggplants and garlic

• Cut the eggplants in half and score the flesh.
• Drizzle with olive oil.
• Cut the top off the head of garlic, add oil and salt, then wrap it in aluminum foil.

Roast until silky

• Place the eggplants and the foil-wrapped garlic in the oven.
• Roast until everything is very smooth and silky.

Scoop and mash

• Scoop the eggplant flesh into a bowl and squeeze in the roasted garlic.
• Add the tahini, lemon juice, salt and olive oil.
• Mash with a fork until combined.

Serve

• Transfer to a serving bowl and drizzle with olive oil.
• Optionally garnish with mint leaves.