The south of France is know for its amazing 'tapenade' (olive spreads), I especially liked aubergine pastes. This one is perfect to spread on some fresh baguette or accompany with crackers.
Preparation Time: 10 mins
Cooking Time: 50 mins
Total Time: 60 mins
Portions: 1 small bowl
Ingredients
2 aubergines
3 garlic cloves
4 tbsp olive oil
1 tbsp tahini
1 lemon (juice)
salt
pepper
Method
1. Preheat the oven to 200°C.
2. Halve the aubergines and cut in the skin lengthwise and cross wise. Crizzle with 2 tbsp of olive oil, season with salt and pepper and bake for 25 minutes.
3. Peel the garlic cloves and add them after 20 minutes, bake another 25-30 minutes until the aubergines are soft.
4. Peel off the skin. Put the aubergine flesh, garlic cloves, remaining olive oil, tahini, and lemon juice into a food processor. Blend until creamy. Season to perfection with salt and pepper.
Enjoy!
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