Ingredients:
½ kg. eggplants
2 tbsp. lemon juice
1 tbsp. olive oil
4 unpeeled garlic cloves
¼ tsp. paprika
½ tsp. cilantro, ½ tsp. cumin
tbsp. finely chopped walnuts or 30 g. toasted sesame seeds
1/8 tsp. ground cinnamon
Salt

Preparation
Roast the pricked eggplants and the garlic cloves wrapped in aluminum foil, for 20 to 30

minutes.

Unwrap the garlic and mash it. Cut the eggplants in half, scoop out the pulp, and discard the seeds.
Place everything in a blender, add the ground walnuts or sesame seeds, lemon juice,
oil, cilantro, cumin, paprika, cinnamon, and salt. Serve on canapés or whole-grain crackers