Total time 15 min
- Small eggplant
- Medium onion
- Garlic clove
- Lemon juice
- Sesame oil
- Olive oil
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.