-2-3 tablespoons sesame paste (tahina)
-half a Lemon
-olive oil (1-2 tablespoons)
-2 cloves of garlic
-100 ml yoghurt
-chopped parsley for decoration
Bake the eggplants, clean them and then drain them within hours. When well drained, mix them or chop with the knife. I like to cut them with the knife; it remains a bit of the original texture. You can mix them and you get a smooth puree, but certainly the traditional version doesn’t require the use of mixer.
Add the ground garlic, lemon juice, salt, tahina paste, oil and mix
Add yogurt (if you want them to be for lent, put soy yogurt or don’t put at all). Homogenize well.
Taste and season with what ingredient you think you like best. Garnish with chopped parsley.