Moutabel

Ingredients: 500g eggplants, 2 tablespoons tahini (sesame paste), approx. 1/2 teaspoon salt, 2 garlic cloves, 1 lemon, approx. 1/2 teaspoon cumin, cracked, sesame oil.

Directions: Wash the eggplants, pierce with a fork in some places and trim edges. Bake for 30–40 minutes at 200°С. Ready-made eggplants have their skin wrinkled, while being soft inside. While the eggplants are baking, crush the garlic and salt in a mortar until homogeneous paste. Add lemon juice and cumin cracked. Put the baked eggplants on the cutting board and leave for 10–20 minutes. Finely chop cool eggplants and crush them in blender (use a plastic nozzle). Discard the eggplants skin. Mix the eggplants with garlic paste and tahini. Put the mixture on the plate and pour with sesame oil. Dip a piece of lahvash into moutabel and eat.