Baba Ghanoush

What you need:

2 (350g==3/4 lb each) Eggplants
1-2 cloves garlic
2 soup spoons tahini
juice of one lemon
1 teaspoon salt
1/2 - 1 chilli, chopped
1 teaspoon ground cumin
1/2 cup of virgin olive oil
handful of parsley, no stems
black pepper

What you do:

Microwave and peel the eggplants. Microwave the unpeeled garlic for one minute. Squeeze to remove skin when cold. Mash eggplant and garlic together, then whiz with tahini, lemon juice, salt, chilli, cumin and finally the oil. Whiz until it is a thick puree/dip. Chop parsley quite roughly and work it through the dip.
Originally Geoff Slattery.

Preparation Time:

Cooking Time:

Servings:

Recipe Category:

Miscellaneous Dips