Recipes from Spain

This cream could be a nice appetizer together with some snacks, toasted bread slices or even celery sticks.

Ingredients:

• 2 eggplant
• 1 lemon
• 2 table spoon of tahini (or toasted sesame)
• 1 garlic clove
• A bunch of parsley

First puncture the eggplants with a fork. Add some olive oil over the eggplants and spread over them. Cook them on the oven at 350º F for 45 minutes. Then let rest for at least 20 minutes out of oven.

When they are at room temperature, cut them and with the help of spoon remove the eggplant pulp. Add the eggplant pulp in a blender cup, add also 1 garlic clove, 2 table spoon of tahini (or sesame), the juice of one lemon, a bunch of parsley leaves,salt, pepper and olive oil.

Mix with the blender and here you have. Once served you can add a bit of oil and paprika, and I recommend you to taste it with some celery sticks.