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2 large eggplants-2 tablespoons tahini (sesame cream)--2 Tablespoons extra virgin olive oil-4 cloves of garlic-2 lemons juice-parsley-our speciality bread
Prick the Eggplant liberally with a toothpick and cook in the oven for about 1 hour at 200° C, so as to push out all the water.
Remove from oven, cut them in half and leave to drain, if proof were needed, for about 15 minutes, allowing at the same time, their cooling.
Peel and put the flesh in a bowl along with minced garlic and tahini and passed around until it forms a paste.
Add, stirring, oil and lemon juice.
Serve at room temperature sprinkled with plenty of chopped parsley and serve with the bread, preferably hot.
If at the end of the meal you are afraid that garlic may cause an unpleasant halitosis, chewed some (no more than two or three) cardamom seeds: will, in the best tradition of Asian, a portentous effect!
Questa è una ricetta di tradizione medio-orientale, molto adatta alla stagione estiva, utile anche per farcire panini e/o bruschette.
(Thanks to Barbara di Trieste)