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Baba Ganoush

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Level: Easy

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Description

Baba Ganoush is the father of all eggplant dips. Flatbreads and pitas go perfectly with this beautiful fusion of Arab-Mediterranean cuisines.

Ingredients

  • 3  Small Eggplants
  • 2 Tablespoons Olive Oil (plus A Splash When Serving The Dish)
  • 2 cloves Garlic
  • 2 Tablespoons Tahini (or Sesame Paste Is Fine Too)
  • 1  Lemon, Juiced
  • Salt And Pepper, to taste

Preparation

Preheat oven to 180ºC (355ºF).

Put the eggplant on a oven tray with a splash of olive oil and some sea salt. Using a fork, poke a couple of holes in them. Add garlic cloves as well, no need to peel them. Roast until tender, 25–30 minutes. Let cool for a while and then peel.

With a beater or food processor, mix peeled eggplant with the rest of ingredients (peel the garlic before you throw it back in).

Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.

If desired, stir in pomegranate seeds and cilantro to give this lovely Baba Ganoush an extra kick of freshness.

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