2 large eggplants or 1 jar of grilled eggplant
Mint leaves from 10 stems
5 crushed garlic cloves
2 tablespoons olive oil
Salt and pepper to taste
Put the eggplants on a grill pan without oil and place on the gas over high heat. Grill on all sides until the eggplant is really burnt and explodes. If there’s a possibility, it’s best to do it on a charcoal grill.
Set the eggplant aside until it cooles.
Empty all the content of the eggplants and put them in a food processor with the spinning blade.
Add the remaining ingredients and process for 2-3 minutes.
Keeps in the fridge for up to a week.