2 large eggplants, about 400 grams/14 ounces each
2 tablespoons sesame oil
2 tablespoons tahini
Juice of 1 lemon
1/2 teaspoon ground cumin
Pinch smoked sea salt
1 clove garlic, crushed
Cayenne pepper, for sprinkling
2 tablespoons olive oil, for drizzling
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