Baba ghanoush
Baba ghanoush/baba ganoush is a smooth and flavorful dip/spread, great as part of a mezze meal, in sandwiches.
Ingredients
- 1eggplant (aubergine)
- 1 cloveGarlic
- 1.5 tbsplemon juice (approx 1/2 - 1 lemon)
- 1 tbspOlive Oil
- 1 tbsptahini (sesame paste)
- Salt and Pepper
Instructions
- 1
If possible, cook the eggplant on a grill/barbecue, turning now and then until it has blackened on all sides and is tender inside - time will depend on your grill but around 10-15min. If you can't grill it, you can do the same by placing it on a skewer and cooking over a gas flame on the stove or put it in an oven dish and bake around 15min at 450F/230C. In all cases, lightly brush it with olive oil before cooking.
- 2
Allow the cooked eggplant to cool enough to handle then peel off and discard the skin.
- 3
Place the eggplant flesh in a food processor/blender and add the rest of the ingredients (garlic - chop a bit first to save getting lumps, lemon juice, olive oil, tahini and salt and pepper). Pulse a few times until fairly smooth but still with a bit of texture. Try it and adjust seasoning to taste.