Libro Cocina Vegana

  • 4 small eggplants
  • 1 clove of garlic
  • 50 ml. of oil
  • 1 tbsp tahine
  • 1 cc of cumin
  • Salt
  • Pepper
  • Pepper
  1. We open the aubergines in half, salt them and let them drain. While we wait, we heat the oven to 180º.
  2. When the oven is already hot, clean the aubergines well and dry them with kitchen paper. Roast the aubergines for about 40 minutes.
  3. When we have the roasted and cooled aubergines, remove the meat and put it in the blender jar together with the oil , tahini, garlic, cumin and pepper. Blend everything until there are no pieces of eggplant left.
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