This Mediterranean eggplant spread recipe is healthy and delicious. Perfect for these hot summer days when you want something quick and easy to make.
Ingredients:
1 big eggplant
4 cloves of garlic
4 tablespoons sesame butter (tahini)
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon oregano
Heat the oven to 200 C (390 F). Slice the eggplant in half and make two cuts on each half, like a pocket. Place one clove of garlic in each pocket. Place it on a baking paper on a baking pan and bake for half an hour.
When the egg plant is baked, remove the skin and put it in blender together with the other ingredients.
You can keep the spread in a glass jar in the fridge for 4 days.
Bon appetit!
