Ingredients:
- 5 cloves of garlic
- 5 medium size eggplants
- 100ml of tahini paste
- Juice of 1 large lemon
- Salt to taste
- 90g Barùkas with skin
- 2 tablespoons of cold-pressed olive oil
How to prepare:
- Roast the garlic in a dry pan until soft to the touch (be careful they are hot) and oven-roast the eggplants until extremely soft to the touch.
- In a multi-processor, add all the ingredients and pulse until desired consistency is achieved after removing the eggplant flesh from the skin. All ready!
