Smoky Eggplant Salad with Tahini and Mint

Ingredients

• 1 small red onion, halved, sliced very thinly
• 2 tablespoon lemon juice
• 5 medium eggplants
• 1 1/2 tablespoon tahini
• 2 clove garlic, crushed
• 1 cup (280 grams) greek-style yoghurt
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon sumac
• 1/2 cup loosely packed fresh mint leaves, torn