Aubergine or Eggplant dip.

Here is a nice dip recipe. It's a Aubergine or Eggplant dip, also known as Baba Ganoush or caviar d'aubergines. 
It's a tasty spread very easy to make and I like it with toasted bread or pita triangles.

Ingredients:


-3 medium size Aubergines.
-130 gr. of sesame paste (Tahini).
-1 tablespoon of extra virgin olive oil.
-3 tablespoon of freshly-squeezed lemon juice.
-2 garlic cloves peeled and smashed.
-A few leafs of parsley.
-1 teaspoon of sea salt.
-A pinch of chili, cumin and smoked paprika.

Process:

Preheat the oven 190-200ºC.
Prick the Aubergines a few times and place them into the oven tray with baking paper on the bottom. Let them cook for at least 20-30 minutes until they are completely soft. Let them cool down.

Once they are cold, split  the skin, take the pulp and blend it with the rest of the ingredients. Taste and add more salt, lemon or spices if necessary. Serve drizzle with some olive oil or herbs and some nice toast bread or pita triangles. It is also a nice spreadable for sandwiches. It can be made and refrigerated up to 4-5 days prior to serving.

Enjoy!