John Myers
Ingredients for 1 servings:
- 2 m.-large eggplant(s)
- 4 tbsp sesame seeds
- 100 g sour cream
- 2 garlic cloves
- 1 pinch of chili powder
- salt and pepper
- lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
for grilling, as a dip or spread
Wash and dry the eggplants, then pierce the tops several times with a sharp fork or knife. Set the oven to 180°C (top/bottom heat). Place the eggplants on the wire rack and bake for 40 to 45 minutes, until tender. Remove the eggplants from the oven, place them on a cutting board, and cut them lengthwise with a knife. Scoop out the flesh from the skins with a spoon and place in a container. Lightly toast the sesame seeds in a dry pan. Be careful, they burn easily. Add all but a few of the sesame seeds to the flesh. Add the sour cream, crushed garlic cloves, salt, pepper, and chili powder, and blend everything with a hand blender until smooth. Season with lemon juice and spices. Transfer to a bowl and sprinkle with the remaining sesame seeds.
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