INGREDIENTS

2 medium eggplants.
2 spoons of Tahina Papillon.
½ garlic cloves.
Pinch of Salt and pepper.
Huile d’olive.

PREPARATION

Wash the eggplants, roast them in the oven.
When they have become tender, take them out of the oven and put them in a bag to sweat well.
Remove the skin and mash the eggplants with a fork.
Add the Tahina Papillon and the rest of the ingredients.
Mix with a fork and put in the serving dish, and decorate with olive oil.