1. Cut the eggplant in half and cross-cut the meat. Don’t cut the skin.

2. Grate the garlic and rub the eggplant with it.

3. Put the eggplant halves in an oven trey, drizzle with olive oil and cover with aluminum foil.

4. Roast for about 35 minutes in the oven (180°C). When the core of the eggplant is done, remove from the oven and allow to cool down half way.

5. Remove the meat from the eggplant, add tahini, lemon juice and cumin and blend it finely with the bazooka mixer. 

6. Add some olive oil in the mix and then season with pepper and salt