Ingredients: 2 eggplants Aluminum foil newspaper 1 clove of garlic 1 lemon 1 tsp tahini 1 tsp mayonnaise Salt Pepper
Directions: I roast the eggplants in the old-fashioned way on the stove, (I cover them in aluminum foil), as not to get too dirty. When toasted all over, I take them out and I wrap them in newspaper to cool them a bit. I take them by the stem and peel them under cold water.. I place them in the strainer and once drained I put them in the food processor or blender along with The garlic, the juice of 1 lemon, 1 tablespoon of tahini (optional) and I add mayonnaise to soften and taste
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