Baba Ghannouj (smoked Eggplant (aubergine) Puree)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
• 1/2 teaspoon ground cumin
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 120 ml tahini (sesame paste)
• 40 ml lemon juice
• 100 ml extra virgin olive oil

Recipe

• 1 char grill eggplants over a direct flame or roast in the oven until skin has blackened.
• 2 set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
• 3 to remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
• 4 in a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
• 5 then while still blending the eggplant mixture slowly drizzle in olive oil.
• 6 season to taste and serve with your favourite bread.