Cut off the tops of the eggplants, preheat the oven, and roast them, turning until done. Once roasted, let them cool slightly, peel, and mash them. Add the crushed garlic and salt.

Whisk the yogurt with 2 tablespoons of tahini, mix, and add to the eggplants. Add the dried mint and mix everything together.

Sauté the meat with 2 tablespoons of oil, add salt, and stir until cooked. In a serving dish, pour the baba ghanoush, garnish with the meat, drizzle with olive oil, and enjoy.