• Tender Crusty Tartlet – 1 pack
  • Eggplant – 1 pcs
  • Sesame — 100g
  • Red onion – ½
  • Olive oil – 1 table spoon
  • Coriander
  • Garlic
  • Chili paper


  1. Baked sesame seeds in the oven for 10–15 minutes. Take it out as soon as it starts to change color. Cool, leave a little for decoration, everything else grind in a blender bowl, gradually adding water. Should get a thick homogeneous mass. Add lemon juice, coriander, crushed garlic and olive oil, stir.
  2. Eggplant pierce with a fork on all sides, wrap in foil and bake in the oven at 190° until soft for 30–40 minutes. Remove the foil, cool, cut into 2 pieces lengthwise, remove the pulp with a spoon and chop with a knife.
  3. Onions cut into thin rings.
  4. Mix the chopped eggplant with sesame paste and salt. Put the mixture into tartlets. Serve with chopped chili, cilantro leaf, onion, sprinkled with sesame seeds.
    Bon appetit!