While browsing through recipes one evening, I came across this version of eggplant salad. And because I still had one bag of frozen eggplant left in the freezer, I thought I'd give it a try.
It turned out very good, even better than at the restaurant. Just be careful with the tahini (sesame paste). There are some brands that have a very strong smell and taste and you have to add only a little, to taste.
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Bake the eggplants (see the Romanian eggplant salad recipe), drain well and place in a blender or food processor.
Also, add salt, olive oil, tahini and lemon juice.
Mix well. Adjust with salt, lemon juice and tahini, to taste.
Spread over bread or pita and serve.
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