Ingredients
Scale
- 1 large eggplant
- 1/2 cup of toasted sesame seeds
- 1/4 cup of olive oil + extra to drizzle
- 1 clove of garlic
- 1 tsp cumin
- 1/4 tsp spicy pour
- 2 pinches of salt
- A sprinkle of black pepper
- Juice of 1/2 a lemon
- A sprinkle of paprika to serve.
Instructions
- Preheat the oven to 350°F/180°C.
- Cut the eggplant in half lengthwise.
- Poke holes in the skin with a fork.
- Put the eggplant in a rectangular baking dish.
- Drizzle with a generous amount of olive oil.
- Grill in the oven, skin side up, for 15 minutes.
- Turn the eggplant over and grill for another 15 minutes.
- Meanwhile, prepare the tahini. (Mix the toasted sesame seeds & 1/4 cup of olive oil together using a hand mixer until it becomes a paste.)
- Take the eggplant out of the oven and leave to cool (for approximately 15 minutes).
- Scoop out the inside of the eggplant and mix with the tehina using your hand mixer.
- Add garlic, spices & lemon juice.
- Keep on mixing!!!
- Sprinkle with paprika to serve.
Notes
Serve with crunchy baguette!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer or snack
