3 large round eggplants
2 garlic cloves, crushed
3 Tbs sesame seed paste (tahini)
1 tsp sweet cumin
3 Tbs lemon juice
salt
olive oil
black pepper

Wash the eggplants and cook them over a charcoal fire or place them in the oven, until they become soft. Let them cool and then carefully remove all the skin, or else the eggplants will have a bitter taste. Remove all seeds from the eggplants, dice them as finely as you can and toss them with the tahini, lemon juice, crushed garlic, salt and cumin. Mash and combine all ingredients together using a fork.

Drizzle some olive oil and sprinkle with black pepper before serving.

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