Baba Ghannouj


For this beautiful plate of baba ghannouj, you need:

- 500 g eggplants

- 4 Tbsp tahini

- Juice of 1 and 1/2 lemons

- 1/2 heaped tsp salt

- Olive oil

- 1 garlic clove, crushed (optional)

Method:

- Place the eggplants in a baking tray in the oven. Broil for 30 minutes (or until the eggplants become very soft), turning the eggplants over half way.

- Take the eggplants out of the oven and carefully peel off the skin and cut off the top.

- Place the pulp of the eggplants in a colander to strain the water out of it. (10 minutes)

- Using a food processor or with a fork, mash the eggplants with the tahini, salt and lemon juice. Mix until until almost creamy.

- Place in a plate and generously pour extra virgin olive oil. Baba ghannouj is best served cold, so cool it in the fridge before having it with pita bread as a dip or as a side dish to a green salad.

 

 

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