2tspvegetable oiluse half for brushing the eggplant
Fine sea salt and pepper to taste
Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the eggplants in half lengthways, season and brush the open sides with a little oil (use approx. 1 tsp), place on a baking tray (open side up) and bake for about 35 minutes or until tender and nicely browned on top.
Remove from the oven and set aside to cool for 5 minutes. Roughly chop (with the skin), combine with the rest of the ingredients and puree.
Adjust the seasoning if necessary, drizzle with a little more oil (optional), scatter sesame seeds over the top and sprinkle a little cayenne pepper for some heat if you like. Serve with raw vegetables or flatbread.
I recommend using the entire eggplant: pulp and skin.
Cooking times may vary depending on the size of your eggplant.
Use either a food processor or high speed blender (for a super smooth finish) to puree the ingredients.
Chill the dip for at least 30 minutes before serving, if possible.
Keep refrigerated in an airtight container for up to 2 days.