what to do with four baby eggplants, three tomatoes , two garlic bulbs and one lemon…
Slice eggplants lengthwise, salt and let them sweat out the bitterness for one hour
wash them on cold water and place in a pyrex baking dish
prick the tomatoes and place in another pyrex dish, with the two garlic bulbs
place in preheated oven ( first high then 160 degrees)
squeeze lemon juice, add a few spoonfuls of tachini, dried parsley, chili, pepper and any other herbs that call you at the moment
when all the veggies are soft and squishy and not burnt, take out of the oven, place in bowl and blitz blitz them.
add the lemon juice /tachini mixture. Add salt to taste and a pinch of sugar or squish of honey
take roasted garlic and squeeze the pulp into the eggplant plus mixture.
twirl around with spoon. taste a lick…adjust herbs and salts.
A swish of first pressed olive oil is really nice
Eat with crusty bread and cut vegetables.
Enjoy yourselves. I am.
add the lemon juice /tachini mixture. Add salt to taste and a pinch of sugar or squish of honey
take roasted garlic and squeeze the pulp into the eggplant plus mixture.
twirl around with spoon. taste a lick…adjust herbs and salts.
A swish of first pressed olive oil is really nice
Eat with crusty bread and cut vegetables.
Enjoy yourselves. I am.
Sauci Bosner 
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