- small eggplant
- olive oil
- garlic clove
- Cut the eggplant into 2 halves, and on each half make diagonal cuts on the flesh in both directions.
- Cook the eggplants (steamed, baked or grilled) until the flesh is cooked.
- Remove, with the help of a spoon, the flesh and add it to a bowl of a mixer.
- Beat together with the lemon juice, olive oil, garlic half, cumin powder, and salt until it is creamy.
- Serve in a bowl with paprika and a dash of olive oil on top.
- Side with carrot sticks.