Remove the eggplants from the oven, take off the aluminium foil and leave to cool a little. Halve and scoop the flesh out with a spoon. Squeeze the garlic out of the skins and combine thoroughly with the eggplant and a dash of lemon juice. Dry-roast the sesame seeds in a small frying pan. Fold into the dip together with the cinnamon and cardamom and season with sea salt, pepper and
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