• Bake the eggplants in the oven at 180°C until they are well grilled.
• Remove them from the oven. Cut them in half and remove the flesh with a tablespoon.
• Put the eggplant pulp and garlic cloves in a blender. Mixer.
• Add the tahini and lemon juice until a smooth sauce is obtained.
• Season with cumin, salt and pepper.
• Serve as a dip with bread.