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2 aubergines-2 cloves of garlic-1 lemon-3 tbsp tahini-some sprig of parsley-salt
Pierce with a fork 2 eggplants and cook in a hot oven for about 1 hour. When they are cooked, remove from the oven, remove the external part and put the rest of the eggplant in a blender along with the garlic cloves. Blend until a thick, creamy sauce that will pour into a bowl, joining finally tahini, lemon juice and salt. Mix well and finish your presentation garnished with chopped parsley and a drizzle of olive oil. Serve with pita bread and possibly falafelwith a nice side salad.
- Jacqueline -