- 2 eggplants
- 2 tbsp tahini
- minced parsley
- salt and pepper
- 2 tbsp agave syrup
- 1 pinch paprika powder
- 2 cloves of garlic toes
- olive oil
what to do
- Slice the eggplants and pour generously oil over them.
- Bake them at 180° C / 356° F for 20 – 25 minutes.
- Purée the baked eggplants with all the other remaining ingredients.
- Taste and eventually spice it up.
- Serve it with olive oil and fresh parsley.