Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)
This is a quick and easy dip to impress your visitors.
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large fresh firm skin
(2 cups after roasting and squeezing per recipe)
extra virgin olive oil
Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
Then while still blending the eggplant mixture slowly drizzle in olive oil.
Season to taste and serve with your favourite bread.
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