Eggplant Spread Recipe

Preheat your oven to 200 °C. Cut the eggplant in half and score it in a crisscross pattern. Bake for 20 minutes.

When the eggplant is cooked, scoop out the flesh. In a blender, add the eggplant flesh, sesame paste, lemon, olive oil, and salt, and blend until you have a smooth puree.

To finish, pour the mixture into a bowl, let it cool, and enjoy with pita bread or as an appetizer on toast.