Clean and debeard the mussels carefully and place in a saucepan with the wine. Cover and cook for about 5 minutes over a medium heat. Uncover, leave to cool, remove the mussels from their shells and put by.
To make the aubergine hummus, also known as mutabal, first wash the aubergines, then dry, drizzle with olive oil and bake on an oven tray in a preheated oven at 200 º for about 30 minutes. Take out of the oven, peel and put the flesh in a bowl. Add the yogurt, a dash of olive oil, a few drops of lemon juice, the tahini and a pinch of salt and blend to get a thick paste.
To make the vinaigrette, beat the sesame oil in a bowl with the lemon juice, salt and pepper. Finish off by adding some toasted sesame seeds to taste.
As a serving suggestion, you can arrange the mussels on the plate in a rose pattern, spoon the mutabal into the middle and finish off with the mixed lettuce leaves dressed with the sesame vinaigrette.