How to make
Wash, dry and cut the eggplants in half lengthwise. Make incisions on the inside.
Season them with salt and bake the eggplants for half an hour in a preheated oven. Carve out the inside with a spoon.
Add the lemon juice and sunflower oil. Mash the delicious puree into a smooth consistency.
Roast the sesame seeds in a non greased pan. Take them out when they start to crack.
Serve the Turkish Eggplant Puree with Sesame Seeds and enjoy!
