Tomato and eggplant skewer
Side Dishes from Chile
translated by Spanish with
Delicious eggplant pasta ideal for a peck, at breakfast including as a sauce in pasta or filling.
Preheat the oven for about 10 minutes. Place the washed and skinned aubergines in a baking dish on the side of the tray with the peeled garlic and the chopped onion. Sprinkle with olive oil
The onion and garlic when they have a slightly golden color take them out. The aubergines when the skin has a dark color slightly remove them and peel or cut them and with a spoon remove the inside.
Onion, garlic and eggplant, salt grind together in blender, food processor. When everything is well mixed add the tahini and mix well. Ready to enjoy as you wish. Garnish with sesame or sesame seeds.
If you do not have tahini, you can replace it with sesame or sesame and processed sesame.