You can serve it with toasted bread or crudite of your choice. Garnish it with chopped herbs, toasted seeds or pomegranate!
|3||medium sized eggplants (black, striped or white)|
|1/2 tsp||ground cumin|
|1-2 tbsp||olive oil|
|–||fresh herbs to garnish|
Preheat your oven to 375. Poke the eggplants with a fork, place on a sheet and into the oven.
Bake for about 45 minutes, flipping them halfway trough.
Take out of the oven and let cool for 10-15 minutes. Then peel the eggplant and place into a strainer.
Leave to drain for at least 2 hours.
Place the eggplant in a bowl, grate the garlic on top and mix in with the tahini, lemon juice, cumin, salt and 1 tablespoon of olive oil. Mix with a fork or spoon.
You can serve immediately, garnishing with some chopped herbs of preference (parsley is always a good choice!), a drizzle of oil and some chili flakes.
It will keep in the fridge for 5 days.