Baba Ghanoush (Levant)
Serves 4
Ingredients
Method
1 Eggplant
2 tbsp. Tahini
2 Garlic, Minced
30 ml. Lemon Juice
Pinch of Ground Cumin
1 tsp. Salt
1 tbsp. Olive Oil
1 tbsp. Chopped Fresh Parsley
Preheat your oven to 200°C. Prick the eggplant with a fork and place it on a baking sheet. Roast it in the oven until it is soft and the skin is charred.
Once the eggplant is cooled, peel off the skin and place the flesh in a bowl.
Add the tahini, garlic, lemon juice, cumin, and salt. Use a fork or a potato masher to mash the eggplant and mix the ingredients together.
Transfer to a serving dish and drizzle with olive oil. Garnish with parsley before serving.