Creamed Eggplant

1. 1

   Preheat oven to 300 degrees.

2. 2

   Put the eggplants in a roasting pan with 1/2 cup of the olive oil and the lemon juice.

3. 3

   Season all over with salt and pepper.

4. 4

   Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.

5. 5

   Scrape the contents of the roasting pan into a blender.

6. 6

   Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 cup olive oil in a thin stream.

7. 7

   Season to taste with salt and pepper.

8. 8

   Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.

No additional tips available.