2-3 big firm big eggplants washed
salt
lemon juice
3-4 crushed garlic
olive oil
chopped coriander/cilantro or parsley

Roast on very low fire on the barbecue the eggplants. Cool, peel, leave in a colander to eliminate the juice.

Chop in a food processor with on and off movements to obtain a soft texture but not too much (the grains should remain intact). Originally it should be done by hand!

Add the crushed garlic cloves, oil, salt, and lemon juice. Decorate with chopped coriander or parsley.

*I never use techina or mayo, but sometimes add grilled and peeled tomatoes
**Or mix the eggplant with labaneh cheese.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A