Eggplant (Aubergine) Caviar With Tahini
The Aubergine (Eggplant) Caviar with Tahini is inspired from a well known preparation from the Near East. We bake the eggplants, sliced and with some olive oil, to let them brown. Then we add a significant proportion of Tahini, and some lemon juice with a bit of salt. Some people might add a few spices.
It cannot be emphasized too much that the eggplants must be cooked enough for a pleasant taste and texture. Here, I baked the eggplants for 1 and 1/4 hours (75 minutes) at 170 Celsius. It is not necessary that the eggplants be really soaked with olive oil, but pouring a bit on the vegetable prevents it from drying too much when baked.
Mix all the ingredients and find a way to mash and mix everything. You can add a good proportion of olive oil. Remember that olive oil is constituted of healthy Unsaturated Fats, which can bring a significant part of all the ingested calories in a healthy diet.