Hello again, I hope you are well and you want to cook because here I present you a new recipe

Ingredients for 4 servings:

2 aubergines, ca. 500g
3 tablespoons sesame paste (Tahin)
3 tablespoons of lemon juice
2 tablespoons olive oil, best quality
2 cloves of garlic
Salt and pepper, from the mill
1⁄2 Bundle of parsley, smooth
1 tablespoon olives, black without stone

Preparation

Preheat the oven to 220 °C, wash the eggplant and pierce a few times with a sharp knife. Bake the eggplants until they are completely soft and the skin is almost black, which takes about 30 minutes. Remove from the oven and allow to cool a little.

Halve the still lukewarm eggplants and loosen the soft flesh with a spoon from the peel. Then mix the pulp together with the sesame paste, the lemon juice and the olive oil in the blender.

Peel the garlic, press through the garlic press and add to the eggplant puree, then season with salt and pepper. Pluck the parsley leaves, chop the olives finely and sprinkle on the Baba Ghanoush just before serving. There is flatbread, sprinkled with sesame seeds and black cumin.

And now I wish you a good appetite