Delicious Eggplant Dip with Tahini and Spices
Ingredients
- 1 Eggplant
- 1 Garlic clove
- 3ts Tahini
- 3tb Olive oil
- Juice of 1/2 lemon
- Salt, pepper
- 1/2ts Chili flakes
- Parsley
Preparation
Preheat the oven on 250 degrees (c) circulating air
Cut eggplant in half and poke a few holes with a fork
Place on a oven stainless with the cut surface facing down
Bake in the oven for 30 minutes (or until soft)
Chop the garlic and fry in a pan for a couple minutes
Peel the soft eggplant
Place in a mixer with the garlic, tahini and oil until smooth
Mix with the lemon juice, salt and pepper
Serve with chili flakes, parsley and fresh baguette