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Eggplant caviar with tahini

Eggplant caviar with tahini
Preparation time:
10 min
Cooking time:
20 min
For 4 people
Eggplant caviar with tahini


2 large eggplants
2 cloves of garlic
4 tablespoons tahini (sesame paste)
2 lemons
1 pinch of cumin powder
Salt, pepper


Bake the eggplants in the oven at 180°C until they are well grilled.
Remove them from the oven. Cut them in half and remove the flesh with a tablespoon.
Put the eggplant pulp and garlic cloves in a blender. Mixer.
Add the tahini and lemon juice until a smooth sauce is obtained.
Season with cumin, salt and pepper.
Serve as a dip with bread.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
142.1 Kcal 4.4 g 4.1 g 8.3 g 1.2 g 0.0 g 5.8 g 69.8 g

The nutritionist's advice:

Eggplant caviar can also be enjoyed as an aperitif with toasted bread. It will replace the often greasy and salty snacks.