Baba ghanoush

How to make Baba ghanoush recipe - Make this dip ahead, and leave it in the refrigerator overnight. Remember to allow enough time for it to return to room temperature before serving. Baba ghanoush recette

Special equipment • blender or food

processor

ServeS 8–10

1 large eggplant

1 tbsp olive oil

2–3 tbsp tahini

2 garlic cloves, grated or crushed through a press

juice of 1 lemon, plus extra if needed

pinch of ground cumin

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Pierce the eggplant a few times all over with a knife. Next, using your hands, rub the eggplant with the olive oil. Roast in the oven for 30–40 minutes until softened and beginning to char.

2 When the eggplant is cool enough to handle, peel off the skin and put the roasted flesh in a blender or food processor. Add the tahini, garlic, lemon juice, and cumin, and blend to a purée.

3 Taste and season with salt and pepper, adding more lemon juice if needed. Blend again briefly. Spoon into a bowl or serving dish, and serve with pita bread for dipping.

Baba ghanoush