Aubergine dip

Caviar d’aubergine

  • 4 aubergines
  • 4 tablespoons of Tahini
  • 1 lemon
  • pinch of salt
  • 2 cloves of garlic
  • olive oil
  • Pepper
  • Smoked paprika, 1 tsp

Wash and cut up the aubergines in two halves, then brush with a little olive oil and place the halves on a roasting tray. Bake in the oven for 1h  at 170°.

Once cooled, peel them and squash them with a potato masher. Add the lemon juice and other ingredients and finish with a little trail of olive oil.

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