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Eggplant dip


  • 2 small eggplants (around 500g) washed and dried
  • 2 cloves garlic, crushed
  • 1 onion, peeled and finely chopped
  • 1 tablespoon tahini (sesame paste)
  • 1 teaspoon of ground cumin
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 3-4 tablespoons chopped parsley
  • Salt and freshly ground black pepper
  1. Bake whole eggplants in the oven at 190 degrees C for 40-60 minutes until soft.
  2. While still hot, peel off the skin and mash the flesh with garlic, onion, tahini, cumin, lemon juice, and salt and pepper to taste.
  3. Blend well, then gradually beat in the olive oil to form a thick, smooth puree.
  4. Mix in the parsley and serve chilled.

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