Peel the eggplants, cut into pieces and boil in salted water, then drain and grind. To the resulting puree is added olive oil tahanat, chopped walnuts with garlic, lemon juice and salt, if necessary

Eggplants baked at high heat, peel, cut into small pieces and crush in a wooden mortar. Also roasted peppers, peel, cleaned of seeds and finely (or crush in a mortar). Kernels and garlic crushed