Original recipe name: Babaganoush

Origin: Egypt, Lebanon, Syria, Turkey

2 big round eggplants
½ glass tahini
½ glass yogurt naturale
3 spoons lemon juice
4 garlic cloves, smashed
4 spoons extra virgin olive oil
½ small spoon peperoncino

Make holes on the eggplants with a fork so that it will soften and cook better. Then roast them on the barbecue until the skin is burned and they get soft. Then peel them, place in 2 cups of water with a few drops from the lemon juice. Leave in for about 10-15 minutes. After draining, cut into very small pieces with a knife. Add the rest of the ingredients and mix very well until totally homogeneous. Place in service plate and keep refrigerated.