1 eggplant of 400g
3 tablespoons of lemon juice
1/4 cup of sesame paste (tahine)
2 cloves of garlic
to taste salt
1 tablespoon of olive oil
1/4 cup of chopped parsley
1 eggplant of 400g
3 tablespoons of lemon juice
1/4 cup of sesame paste (tahine)
2 cloves of garlic
to taste salt
1 tablespoon of olive oil
1/4 cup of chopped parsley
Roast the eggplant in a hot oven until it's soft, turning it frequently
Remove the skin while still warm, remove the eggplant core
Mash well to obtain a puree, or blend using a blender or processor
Add 3 tablespoons of lemon juice and gradually add the tahine, stirring well
Mix in the garlic with 1 tablespoon of salt and add it to the eggplant
Beat well, check the seasoning and add the remaining lemon juice and salt if desired
Add the parsley and olive oil and beat well
Garnish with parsley and serve with sour bread
Yield: about 10 servings of paste.
