Preheat the oven to 450°F
Rub the outside of the eggplants with olive oil and place them in a roasting pan.
Roast the eggplant until the skin has charred and the interior is tender (~ 15 to 20 minutes)
Once the eggplant is cool, peel, remove the seeds, roughly chop the flesh, and then transfer it to the bowl of a food processor
Add the tahini, garlic, lemon juice, a pinch of sea salt, a grind of freshly ground black pepper, and a few teaspoons of cold water.
Process the mix until it has the texture of a coarse paste, adding a bit more water, as needed, to help the mixture to blend
Adjust the seasoning to taste
Preheat oven to 425° F
Lightly grease a baking sheet and sprinkle with cornmeal
On a lightly floured surface, roll and stretch the dough into a 12" x 8" rectangle or oval.
Transfer the dough to a baking sheet and lightly brush with olive oil. Bake 10 minutes
Spread crust with Baba Ghanoush and top with tomatoes
Bake another 8-10 minutes, or until the crust is golden brown and crisp
Top with hazelnuts and mint and a squeeze of lemon juice
Sprinkle with lemon zest and flaky sea salt, to taste