- 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.