Name: Eggplant Dip
Total time: 55 min
Yield: 4
Ingredients: 4 Eggplant; 3 tablespoons olive oil; 1 clove garlic; 2 tablespoons Tahini (sesame paste); 1 tablespoon parsley (chopped); 0.5 lemon (juice); Tabasco sauce

Preparation steps

Step 1/2

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.

Step 2/2

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.