250g sunflower seeds 100g dried tomatoes
1 large eggplant
1 large red pepper
4 spoon lemon juice
1/2 spoon oregano / basil 1/4 tsp Asafoitida
1 teaspoon galangal
1 El Agave

Soak the tomatoes, cut the eggplant into cubes and fry really good. Deglaze with lemon juice, galangal, asafoitida, oregano / basil and agave syrup. Let cool down. Put with paprika, the soaked seeds and sun dried tomatoes in a blender and puree. Possibly add salt or more water for consistency.