Ingredients
600 g eggplant / aubergine
½ tsp ground cumin
60 ml olive oil
1 tbsp lemon juice
2 tbsp sesame seeds
salt and pepper
Preparation
1. Preheat your oven to 400°F (200°C). Cut the aubergine/eggplant lengthwise. Salt the cut surface and put the salty side upwards on a baking sheet lined with parchment paper.
2. Bake for 30 minutes or until the aubergine/eggplant is soft. Take it out and let it cool for a while. Peel off the skin and cut the eggplant into cubes.
3. Place in a bowl with oil, lemon juice, pepper and cumin. Blend to a smooth consistency and season to taste. Set aside.
4. Add a couple of tablespoons of sesame seeds to a hot and dry frying pan and toast for a minute or two, stirring often. Serve the dip in a bowl with the toasted seeds, sea salt and olive oil on top.