Summary

Ingredients

• 2 eggplant (s)
• 75 g sesame paste, (tahini)
• 3 clove (s) garlic
• 50 ml lemon juice
• sea-salt
• Pepper, freshly ground black

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Instructions

1. Preheat the oven to 200 ° C.
2. Pierce the aubergines all around with a fork. Cook in the oven for about 30 minutes.
3. Let the eggplants cool and scrape out the pulp.
4. Puree the pulp with the peeled garlic cloves and lemon juice.
5. Stir in the tahini and season well with salt and pepper.
6. For decoration, sprinkle with chopped tomatoes, paprika powder or finely chopped herbs.