Wash the aubergines briefly and prick one side several times with a sharp knife. Cook in the oven at 200-220 degrees on a baking sheet lined with baking paper for about 30-40 minutes.
When the eggplants are nice and soft, take them out of the oven and let them cool down briefly.
After cooling, slit the aubergines open and spoon out the pulp with a spoon and place on a cutting board. Chop the pulp with a knife until you get a puree. Put the puree in a bowl and squeeze the garlic clove.
Add the sweet sauce and a little salt and stir together. If you like, you can sprinkle some dried mint over it.
The dip goes well with Adana kebab, lamb skewers or on toasted flatbread.
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