Eggplant Spread (Babaganuche)

Name: Eggplant Spread
Ingredients: 2 medium eggplants (700g); 5 tablespoons of tahini sauce; 4 tablespoons of lemon juice; 2 teaspoons of salt; 2 cloves of garlic, minced; 1/3 cup of water; Olive oil (for serving); Parsley (for garnish)

1
2 medium eggplants (700g)
2
5 tablespoons of tahini sauce
3
4 tablespoons of lemon juice
4
2 teaspoons of salt
5
2 cloves of garlic, minced
6
1/3 cup of water
7
Olive oil (for serving)
8
Parsley (for garnish)

Ingredients

1
2 medium eggplants (700g)
2
5 tablespoons of tahini sauce
3
4 tablespoons of lemon juice
4
2 teaspoons of salt
5
2 cloves of garlic, minced
6
1/3 cup of water
7
Olive oil (for serving)
8
Parsley (for garnish)

Directions

1
Place the eggplants with skin over a low flame, turning occasionally until they are well cooked and the skin peels off easily
2
Let them cool, then cut in half lengthwise, scoop out the flesh of the eggplant, and drain on a colander for 5 minutes to release excess liquid
3
Mash the pulp with a fork until it forms a smooth puree
4
Add tahini sauce, lemon juice, salt, garlic, and mix well
5
Serve in a plate or tray, drizzle with olive oil, and sprinkle with parsley
6
Serves 2
7
Calories per serving: 577.