Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)

Recipe by Chrissyo
READY IN: 45mins
SERVES: 6-12
YIELD: 1 dip
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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