Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a quick and easy dip to impress your visitors. Ingredients:
2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe) |
1/2 teaspoon ground cumin |
3 garlic cloves, crushed |
1 teaspoon salt |
120 ml tahini (sesame paste) |
40 ml lemon juice |
100 ml extra virgin olive oil |
Directions:
1. Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
2. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
3. To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
4. In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
5. Then while still blending the eggplant mixture slowly drizzle in olive oil.
6. Season to taste and serve with your favourite bread.
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