Friday, 4 October 2013


  • 2 aubergines
  • 3 garlic cloves
  • Fresh parsley
  • 1 Tsp of tahini
  • 1 lemon juice
  • 1 tsp of cumin
  • 1 tsp of red pepper of ‘cayenne’
  • Olive oil

How to make dip
  1. Roast aubergines cut in big chunks and the garlic peeled with a large quantity of olive oil
  2. Cook for 30 minutes at 150ºC or more … until the meat is soft
  3. Get the ‘meat’ out of the aubergine and mix with the rest of the ingredients and garlic with a blender
  4. Let cook and place in the fridge to be eaten as a dip

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