Wash the Eggplants

Put your eggplants in a container. Add a good drizzle of apple cider vinegar, 2 teaspoons of baking soda, and leave it for 10 minutes.

Prepare the Baking Tray

While the eggplants are soaking, line an oven tray with baking paper and set aside.

Grind the Pistachios

I buy shelled pistachios but you could buy them without shells. Grind them in the food processor. Once the pistachios are ground, set them aside.

Slice the Eggplants

On a chopping board, slice the eggplants, not very thin as they will burn, but not too thick either. Add a couple of garlic cloves with the skin on. Drizzle with olive oil and put in the oven (350F/180C) until they are golden.

Blend the Ingredients

Put the eggplants, garlic, pistachios and black olives in a food processor and blend them together.

Add the Tahini and Lemon Juice

Once everything is blend, add the tahini and the lemon juice.

Serve and Add Toppings

Once the ingredients have been blended together, put them in a glass jar or ramekin. You can decorate it with halved pistachios.