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Place the eggplant as is (without peeling) directly on the stove-top over a medium heat..
Leave it roasting and keep turning from side to side until the skin is blackened and pulp is soft and tender. This process takes about 15 minutes in total.
Peel the eggplant under running cold water in order to remove the skin easily.
Put the eggplant in a ball and mash it with a fork.
Add the minced garlic, salt, tahini, lemon, and half cup of water.
Mix all ingredients together until well combined.
Spread the dip in serving plate, drizzle with olive oil and garnish with a pinch of crushed dried mint.
To be served warm or cold with pita or taboun bread.
You can add a large spoon of mayonnaise instead of water to give better taste.
