Ingredients:
300g peeled and chopped beets
200 g eggplant, peeled and chopped
60 grams of tahini
60 g
Clove garlic
Lemon juice
Salt and pepper to taste
Garnish: olive oil, roasted almonds and chopped parsley
How to prepare:
Mix all ingredients in an electric mixer
Pour the mixture into a serving tray
Garnish the plate with almonds, parsley and beetroot
Serve with hot bread