Baba Ganoush

A smoky Middle Eastern dip of roasted eggplant blended with tahini, garlic, and lemon.

• 2 large eggplants
• 3 tbsp tahini
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• salt to taste
• 1 tbsp fresh parsley, chopped

Method

1. Roast the whole eggplants at 200C/400F for 35-40 minutes, turning once, until the skins are charred and the flesh is very soft.
2. Let the eggplants cool, then peel away the skin and drain off excess liquid.
3. Mash or blend the flesh with the tahini, garlic, and lemon juice until creamy.
4. Season with salt and stir in half the olive oil.
5. Transfer to a bowl, drizzle with the remaining olive oil, and scatter with parsley. Serve with warm pita.