Baba Ghanoush

Name: Baba Ghanoush
Ingredients: 3 aubergines (eggplants); 2 garlic cloves, crushed; 1 lemon, juice of; 3 ounces tahini (85g); 2 tablespoons extra virgin olive oil; 1/2 ounce of fresh mint (15g); salt, to taste; pepper, to taste

8 ingredients

6 steps

Ingredients

3 aubergines (eggplants)
2 garlic cloves, crushed
1 lemon, juice of
3 ounces tahini (85g)
2 tablespoons extra virgin olive oil
1/2 ounce of fresh mint (15g)
salt, to taste
pepper, to taste

Directions

1

Prick the aubergines/eggplant seveeral times with a fork.
2

EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
3

Allow the aubergines to cool.
4

When cool, half the aubergines, scoop out all their flesh and discard the skins.
5

Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is pureed.
6

Season to taste with salt and pepper.