Jimbee Snack filled with Baba Ganoush

• Preheat the oven to 200 degrees C. Cut the aubergine lengthways and add a little salt and extra virgin olive oil. Roast for 20-30 minutes until cooked.
• Remove the aubergine from the oven, leave it to cool, then remove the flesh. Put it into the food processor, together with all of the other ingredients.
• Take a Jimbee leaf and wash it. Then use a spoon to put the aubergine pâté onto the leaf. Add a little extra virgin olive oil, some paprika, parsley and seeds.

Ingredients: 

• Jimbee Snack
• 1 roasted aubergine
• ½ clove of garlic
• 2 tablespoons of tahini
• Juice of half a lemon
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste