While browsing the recipes one evening, I came across this version of eggplant salad, I said to try, because I still had one last bag of eggplant baked in the freezer.
It turned out very good (even better than at the restaurant), just be careful with tahini (sesame paste), there are some brands that have a very strong smell and taste, you have to add a little according to taste.
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Bake the eggplants (see Romanian Eggplant salad recipe), drain well and put in a blender or robot.
Also add salt, olive oil, tahini and lemon juice.
Mix the composition well, adjust the salt, lemon juice and tahini according to taste.
Serve it on bread or glue.
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