Prick 1,000 g eggplant, bake 35 minutes at 230 °C until skin collapses and cool 5 minutes.

Ingredients

• 1,000 gEggplant, raw
• 90 gSeeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
• 70 gLemon juice, raw
• 12 gGarlic, raw
• 25 gOil, olive, salad or cooking
• 2 gSpices, cumin seed
• 4 gSalt, table
• 10 gParsley, fresh

Method

1. Prick 1,000 g eggplant, bake 35 minutes at 230 °C until skin collapses and cool 5 minutes.
2. Discard skin, let flesh drain for 5 minutes and mash it.
3. Stir in 90 g tahini, 70 g lemon juice, 12 g garlic, 25 g oil, 2 g cumin and 4 g salt.
4. Sprinkle with 10 g parsley and divide 780 g dip between six small bowls.