INGREDIENTS
- One big aubergine
- the juice of 1 medium lemon
- One small segment of garlic (or even half )
- 2 tbsp of tahini (sesame paste)
- 2 tbsp of olive oil
- salt and ground cumin
- sesame seeds, parsley or paprika (pimentón dulce) on the top to decorate
PREPARATION
- Preheat the oven and place the aurbergines next to the top part on a rack (remember to prick it or it may explode and you will have to clean the overn later....)
- Let it cook around 20 min . Turn it frequently to blacken equally all the skin. Once it is toast placethe rack in a middle position in the oven and let it cook for another 20 min or till the flesh is soft.
- Let the aubergine chill and mash it with a fork until you get a paste. If you don't have time you can also use a blender as I did (Trick to peel: When the vegetable is still hot wrap with a newspaper or put in a plastic bag, the skin will come out more easily)
- Transfer the paste to a bowl and add the lemon juice, the tahini, the salt and the cumin and mix well. Taste it and correct for salt, lemon or tahini if needed
- Decorate the top and enjoy it with some pita bread with Ana's recipe ;)
