Add sesame seeds to a wide, dry saucepan and toast over medium heat, stirring constantly until fragrant (but not brown). About 3-5 minutes. Do not let them burn. Transfer to a large plate and let cool completely.
Put sesame seeds in a food processor and blitz until they form a paste, about 1 minute. Add 1-3 Tablespoons of oil and process 2-3 minutes more. Texture should be smooth but not gritty. Taste and add salt, and process 5-10 seconds to mix.
Store in fridge for 1 month. Stir before serving as oil and seeds may separate.
Eggplant Dip
Poke eggplant with a fork all over. Adjust oven rack to middle position and put broiler on high. Line a baking sheet with foil. Place eggplant on baking sheet and broil for 2 minutes each side.
Change oven to 190 degrees C. Close oven door and roast eggplant for 25-30 minutes, until they are very soft. Remove from oven.
Let eggplants cool 15 minutes.
Combine 1/4 cup tahini, lemon juice, minced garlic, cumin and salt in a medium bowl.
Spit the eggplants, drain extra liquid. Scrape out flesh and add to tahini mixture. Mash with a fork until smooth but keep some texture.
Let cool to room temperature. Garnish with parsley and serve (or chill and serve cold)
Recipe Note
Watch your portion size and keep to about 100g or less. This recipe should make 12 portions. If you are doing strict nutritional ketosis, you want to have a small portion.
