Baba Ganoush Recipe

 

Ingredients:

2 organic aubergines

1/4 cup (60 ml) tahini (sesame paste)

1/4 cup (60 ml) lemon juice from fresh organic lemos

2 to 3 garlic cloves crushed in a pestle and mortar

1/4 teaspoon ground cumin

1/2 teaspoon Himalayan rock salt

2 tablespoons chopped fresh parsley leaves

1 tablespoon olive oil

Instructions:

Boil the aubergines for a few minutes until they are soft. Line a baking tray with baking paper.

Place the aubergines onto the baking paper and prick in several places using a fork.

Heat oven to 190 degrees centigrade. Cook the aubergines for 25 to 30 minutes, or until very soft. Cool for 10 to 15 minutes until easy to handle.

Meanwhile, combine the tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so all the flavours blend together.

Finally split the eggplants, drain any excess liquid, scrape out the flesh and add to the tahini mixture. (Discard any excess liquid and the skins). Mash the aubergines into the tahini mixture with a fork until almost smooth with some texture remaining. Cool the mixture to room temperature then stir in the parsley and drizzle the top with olive oil.