tahineh (sesame seed paste)
lemon juice
cloves peeled garlic
salt
Olive oil
finely chopped fresh lentils.
Bake the pierced eggplants in the oven for 30-40
on high heat
Cool and remove skin
Blend the eggplants, the tahineh, the lemon juice, the garlic, and the salt in a food processor until smooth.
Mix some lentil and olive oil.
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