(Makes 1 to 1.5 cups approx.)
- 3 large eggplants
- 1/3 cup olive oil
- Sea salt
- 4 sprigs of fresh thyme
- 100 grams of tahini (sesame paste available in large supermarkets or specialty stores)
- 2 tablespoons lemon juice
- 3 garlic cloves
- 1 tablespoon olive
- 1 tablespoon toasted white sesame
- 1/2 roasted eggplant in sheets baked with olive, salt and pepper
- 1 package of Tika XXX to accompany
Preheat the oven to 180ºC.
Wrap the garlic cloves in aluminum foil (previously remove the "hair" or central pod from the garlic to avoid excessive smell and heavy fall).
Cut the aubergines in two lengthwise and make cuts on the inside with a knife so as to draw like a grid. Take care not to go on to carry the skin of the aubergine. Bathe in olive, salt/pepper and put a piece of thyme on top. Bake together with the wrapped garlic until they are completely soft (approximately 30 to 40 minutes, depending on the size of the aubergines. Ideally leave the garlic for 50 minutes. ).
Remove from the oven, wait for the aubergines to cool down and very carefully remove only the pulp from the inside with a spoon and discard the skin. Separately, remove the pulp from the inside of the garlic cloves.
Leave the meat of the aubergines in a strainer for about 30 minutes, straining to remove excess liquid.
Once ready, grind the aubergines together with the roasted garlic, the sesame paste and the lemon juice until they form a firm but smooth puree.
Serve decorated with a little olive oil, the roasted aubergine strips and toasted sesame.
Assemble in a dish with one of the Tika Chips, with Tika Crackers or with Tika XXX as shown in the photo of the recipe.
Recipe Chef Jesús Gutiérrez