Babaghanoush

[Guest guest]

Babaghanoush

 

 

2 large (about 500 g/17 1/2 oz each) eggplants

1 tsp olive oil

2 small garlic cloves

1/4 cup tahini

6 teaspoons fresh lemon juice

1/2 cup olive oil, extra

salt and freshly ground pepper

 

 

1. Preheat oven to 200 C (400 F).

 

2. Place the eggplant on a baking tray and rub with the oil. Bake for

30to 40 minutes or until the eggplant is very soft. Set aside to cool

slightly.

 

3. Carefully peel skin off the eggplant, discarding the skin.

 

4. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil

in a food processor. Process until well combined and smooth. Season

well with salt and pepper.

 

5. Store in an airtight container in the fridge, until required. Bring

to room temperature before serving.