Eggplant, 2 medium units
Whole sesame raw tahini, 1/2 cup
Water, as needed
Tomato, 1 large unit
Lemon juice, 1/2 unit
Garlic, 2 cloves
Cumin, 1/4 flat teaspoon
Salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
1. Place the eggplants on an oven tray, using a fork make a few holes in the top side and bake at 390°F (200°C) turbo for about 45 minutes.
2. In a bowl, mix the tahini with water to the desire texture, add the rest of the ingredients, mix, taste and adjust seasoning.
3. Cut the eggplants lengthwise but leave them whole.
4. Serving: Place one halved eggplants on a plate and next to it a bowl of the tomato tahini.
5. Bon appetite (:
Total time: 30-60 min
The spices in the recipe are according to personal taste.