- small eggplant
- sesame oil
- olive oil
- lemon juice
- garlic clove
- Medium onion
- If you have time roast the vegetables until soft and jump to step 3, otherwise start at step 2
- Wash, peel and chop the eggplant and onion.
- Fry the eggplant and the onion in a pan greased with olive oil or ghee.
- Mix the eggplant, onion, garlic and tahini with lemon juice, cumin, extra virgin olive oil, salt and paprika.
- Grind the mix until a fine paste.
- Serve with celery sticks.