Eggplant Cream with Tahini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 eggplant (s)
- 75 g sesame paste, (tahini)
- 3 clove (s) garlic
- 50 ml lemon juice
- sea-salt
- Pepper, freshly ground black
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Pierce the aubergines all around with a fork. Cook in the oven for about 30 minutes.
- Let the eggplants cool and scrape out the pulp.
- Puree the pulp with the peeled garlic cloves and lemon juice.
- Stir in the tahini and season well with salt and pepper.
- For decoration, sprinkle with chopped tomatoes, paprika powder or finely chopped herbs.
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