6-8 servings
- 4 eggplants, rinsed and trimmed
- 1 tablespoon tahini
- 1 garlic clove, crushed
- ½ lemon, juiced
- Sesam seeds
- Cumin seeds
- Fresh tomatoes (optional)
- Olive oil
- Sea salt
For some strange reason, this dish is very trendy among the Italian vegans. Now or then, I will fight for the reinstatement of the focaccia among trendy foods. Anyway…
Prick the eggplants with a fork and bake them in the preheated oven at 200°C for about 20 minutes. Turn them every now and then, if you are particularly observant of the cooking rules.
Once soft, allow to warm.
Divide the pulp from the skin – which will end in the garbage without appeal – and purée it, using a blender or a food processor, together with a garlic clove, lemon juice, olive oil, tahini and sea salt. Pour the mixture into a small bowl, add some sesame seed, some cumin seed and a little oil. Adding the seeded-drained- and-sliced tomato is optional. Actually, it gave a touch of colour to the photo… As far as I am concerned, spending 5 minutes in finely mincing the tomato could give more taste to the dish. Another solution could be purée it with a potato masher.
Ah, obviously, if it is not evident, this eggplant cream must be spread on bread, pita, etc.
