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)


– 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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