Instructions

Wash and cut the eggplants lengthwise and cut them in the middle. Make some cuts with rhomboid shape on the pulp with a sharp knife. Season. Place the eggplants on an oiled baking sheet with the pulp downwards.  Bake to 356ºF for 35 or 40 min. and turn them around when half cooked. Once roasted, let them cool for some minutes. Separate the pulp from the skin with a spoon.
Set the pulp in the jar of a Magefesa Liqualia Blender; add the garlic without the central seeds, yogurt, tahini pasta, parsley, lemon juice and cumin. Beat until we get thick cream. Add olive oil to taste, adjust salt and mix well. Serve in bowls at room temperature and sprinkle paprika, sesame seeds and chopped parsley. Season with extra virgin olive oil.
This Arabic recipe is mainly served as an appetizer. It can be accompanied with pomegranate pulp, chopped nuts or chive. The texture of the cream must be thick and with eggplant lumps so use low speed when blending.

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