Oven-baked eggplants

Ingredients:

• 800 grams of eggplant
• 3 tbsp. l. sesame tahini paste
• 1 tbsp lemon juice
• 1-2 tbsp. l. olive oil
• 1 tbsp finely chopped garlic
• 1 teaspoon red chili pepper

Preparation:

1. Preheat the oven to high heat. Place the eggplants on a baking sheet and, turning occasionally, roast until golden brown on all sides and tender, about 40 minutes. Remove from the grill and let cool.
2. Once cooled, peel the eggplants and roughly chop them, reserving the liquid. Transfer the eggplants to a deep bowl. Mix the remaining ingredients and season with salt and pepper to taste. Serve well chilled or at room temperature, with pita bread cut into triangles.