Eggplant Dip
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Eggplant
- 3 tablespoons olive oil
- 1 clove garlic cloves
- 2 tablespoons Tahini (sesame paste)
- 1 tablespoon parsley (chopped)
- ½ lemon (juice)
- Tabasco sauce
Preparation steps
1.
Wash and dry the aubergines and prick several times with a fork. Brush with 1 tbsp olive oil and place on a baking tray lined with aluminium foil. Bake in an oven preheated to 180°C | 350F | gas 4 for about 40 minutes. Take out, cool slightly then cut in half lengthwise, peel and chop roughly. Peel and chop the garlic.
2.
Puree the aubergines, garlic, tahini, parsley, the rest of the olive oil and the lemon juice. Season to taste with a few squirts of Tabasco, salt and pepper. Serve with flatbread.
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