Baba Ghanoush

Description

Baba Ghanoush, a silky Middle Eastern delicacy, tantalises the palate with smoky sophistication. Charred eggplants yield a creamy puree, mingling with tahini, garlic, and lemon juice. Olive oil and a dash of cumin elevate the medley, creating a luscious dip. This savoury symphony captures the essence of the Levantine kitchen, delivering an irresistible, smoky indulgence.

Ingredients

2 large eggplants

2 cloves garlic (minced)

1/4 cup tahini

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Instructions

Preheat the oven to 400F (200C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 40-45 minutes or until the skin is charred, and the flesh is soft.
Allow the roasted eggplants to cool. Once cooled, peel off the charred skin and discard.
Place the peeled eggplants in a colander to drain excess liquid. Mash the eggplant flesh with a fork or blend it in a food processor for a smoother texture.
In a bowl, combine the mashed eggplant, minced garlic, tahini, lemon juice, olive oil, ground cumin, salt, and black pepper.
Taste and adjust the seasoning according to your preference. You can add more lemon juice, tahini, or salt as needed.
Refrigerate the Baba Ghanoush for at least 1-2 hours to allow the flavors to meld.
Before serving, drizzle with extra olive oil and garnish with fresh parsley if desired.
Serve Baba Ghanoush as a dip with pita bread, vegetables, or as a flavorful spread.
Indulge in the smoky richness of homemade Baba Ghanoush, a perfect addition to your Mediterranean feast!