Eggplant caviar with tahini (sesame paste)

Ingredients:

• 2 large eggplants
• 2 cloves garlic
• 4 tablespoons tahini (sesame paste)
• 2 lemons
• 1 pinch cumin powder
• Salt, pepper

Instructions:

• Bake the eggplants in the oven at 180°C until they are well grilled.
• Remove them from the oven. Cut them in half and remove the flesh with a tablespoon.
• Put the eggplant pulp and garlic cloves in a blender. Blend.
• Add the tahini and lemon juice until a smooth sauce is obtained.
• Season with cumin, salt and pepper.
• Serve as a dip with bread.

The nutritionist's advice:

Eggplant caviar can also be enjoyed as an aperitif with toasted bread. It will replace other often greasy and salty snacks.