Eggplant salad with tahini

Ingredients for 2-4 people

• 3 eggplants
• 2 garlic cloves melted
• 4 tablespoons tahini sweet
• Juice from 2 lemons
• 1 tablespoon paprika
• salt
• Parsley chopped
• Olive oil
• Olives for garnish
• Baked pies for serving

Implementation

1. Preheat the oven to 200 degrees. Pierce the aubergines with a fork and put them in a pan, cook for 40 minutes until soft.
2. Take them out, leave them to cool slightly and peel them. Put the eggplant flesh in a blender together with the garlic, tahini, lemon juice, paprika and salt and pepper.
3. Beat for a few minutes, to become puree. Add 1-2 tablespoons of water if you see that the mixture is very thick.
4. Then pour into a bowl, sprinkle with paprika, chopped parsley, a little oil and garnish with olives and bran.