Eggplant Paste

Name: Eggplant Paste
Yield: 8
Ingredients: 2 tablespoons of olive oil; 3 large eggplants; 1 cup of tahine paste (sesame); 1/4 cup of lemon juice; 4 cloves of garlic, mashed; 3 drops of pepper sauce; 2 tablespoons of salt; 2 tablespoons of chopped fresh parsley; 1 tablespoon of olive oil

1
2 tablespoons of olive oil
2
3 large eggplants
3
1 cup of tahine paste (sesame)
4
1/4 cup of lemon juice
5
4 cloves of garlic, mashed
6
3 drops of pepper sauce
7
2 tablespoons of salt
8
2 tablespoons of chopped fresh parsley
9
1 tablespoon of olive oil

Ingredients

1
2 tablespoons of olive oil
2
3 large eggplants
3
1 cup of tahine paste (sesame)
4
1/4 cup of lemon juice
5
4 cloves of garlic, mashed
6
3 drops of pepper sauce
7
2 tablespoons of salt
8
2 tablespoons of chopped fresh parsley
9
1 tablespoon of olive oil

Directions

1
In a frying pan, heat the olive oil, fry the eggplants until the skin is toasted and the pulp is soft
2
Drain excess water and remove the skin
3
Place 1/3 of the pulp in a blender and blend until smooth
4
Repeat the operation until all the eggplant has been used up
5
Add tahine paste, lemon juice, garlic, pepper sauce, and salt
6
Blend until smooth
7
Pour the mixture into a bowl and garnish with parsley and olive oil
8
Refrigerate for at least 30 minutes before serving
9
Serve with pita bread or crackers
10
The eggplant paste can also be served as a dip with vegetables or crackers.