Baba Ghannouj (Smoked Eggplant Puree)

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Baba Ghannouj (Smoked Eggplant Puree)

 

 

2 large eggplants

1/2 teaspoon ground cumin

3 cloves garlic, crushed

1 teaspoon sea salt

120 ml (1/2 cup) tahini

2 tbsp (8 tsp) strained lemon juice

100 ml (3 1/3 fl oz) extra virgin olive oil

 

 

1. Chargrill eggplants over a direct flame until skin has blackened.

Set aside in a bowl covered with plastic wrap until cool enough to

handle, then peel carefully. Squeeze the flesh to remove any bitter

juices.

 

2. Blend warm eggplant to a smooth paste in a food processor with

cumin, garlic, salt, tahini and lemon juice. With motor still running

slowly drizzle in olive oil. Season to taste and serve with bread.