Hummus with eggplants

Hummus with eggplants

Ingredients:
Eggplants of 500 g
Olive oil of 60 ml
Pepper of black ground 0,2 h. l.
Salt of 0,5 h. l.
Chick-pea of tinned 420 ml
Takhini of 2 tablespoons.
Garlic 1 tooth.
Lemon juice of 2 tablespoons.

To warm oven to 210C.
To cut eggplants in big cubes and to put on big baking tray.
To add 2 tablespoons of olive oil, salt and pepper, to mix and level in one layer. To bake in oven of 18-20 minutes. To get from oven and to put aside.
To merge water from chick-pea, to wash out and put in bowl of the food processor.
To add sesame paste of takhina, garlic, lemon juice and 2 tablespoons of olive oil and to shake up.
To add eggplants and to shake up at high speed before receiving the necessary consistence.
To store in close container in the refrigerator.

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