Place whole eggplants on grill at medium heat and grill until skin is soft and begins to collapse, then set in refrigerator to cool.
Peel and scoop out flesh, then put in a medium-sized bowl. Add garlic, tahini, balsamic vinegar and sundried tomato oil (or olive oil) to bowl, and blend with a hand blender. Season to taste with salt and pepper. Top with mint.
Serve with crackers or flatbread or as a sandwich spread.
Recipe Notes
Per serving: 158 calories, 3 g protein, 11 g fat (1 g saturated fat), 15 g carbohydrates, 7 g fibre, 0 mg cholesterol, 12 mg sodium