4 to 6 Servings
75 minutes
gluten-free, oil-free, sugar-free


  •  3 eggplants
  • 1/2 avocado
  • 4 tbsp Tahini (slightly roasted sesame seeds grinded to paste in a food processor, add a bit of water once it starts becoming too thick, you can also add a little avocado ripe pulp instead of the oil that usually is used in tahini)
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 1 tbsp parsley (chopped)
  • 1 tsp salt
  • ½ tsp paprika to decorate
  • ½ tsp sesame seeds to decorate


Place the eggplants in a 220° C oven for 2 hours (1 hour if covered with aluminum foil). You can also do this on the grill (without the foil). Let cool and, using a spoon, get the pulp out discarding the skin. Put in a bowl with the chopped garlic, tahini, parsley and lemon juice. Use a fork to put it all together or pass it briefly in the food processor, without letting it become a cream. Add the salt and avocado pulp and mix altogether. Put in a bowl and sprinkle a little paprika on top.


The main ingredient can also be zucchini instead of eggplant. In this case add a medium size potato when baking, mash it and add it to the zucchini pulp. This will help hold everything together. Use a food processor to get the zucchini coarse paste.

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