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Originally Posted by avernus
roast the auberinges (and some garlic) and scrape out the middle when cooked. Mix with lemon, tahini and the crushed garlic (can be raw!) to taste. serve chilled.
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I've been making this one for years - without the tahini... and tons of lemon juice so the eggplant/aubergine doesn't discolor... in the summer, i'll throw in some chopped up fresh tomatoes at the very end...yummmmmm