For 6 people
- Aubergines: 2
- Olive oil: 50 ml
- Tahini (sesame paste): 60 g
- Garlic: 1 clove
- Lemon juice: 1 lemon
- Cumin: 1 teaspoon
Preheat the oven to 200°C.
Cut the aubergines lengthwise and drizzle 25 ml olive oil over the cut side.
Place them on a baking sheet, the cut side facing down.
Also place 3 garlic cloves on the sheet.
Cook for 35 minutes. Leave to cool for 15 minutes on absorbent paper.
With a spoon, scoop out the flesh from the aubergines and the garlic cloves, and put all this in the blender jug.
Add 25 ml olive oil, lemon juice, cumin, sesame paste, salt and pepper.
Run the appliance on speed 5 until you get a creamy mixture.
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