Baba ganoush (eggplant dip)

Name: Baba ganoush (eggplant dip)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: Middle Eastern
Ingredients: 2 eggplants (brinjal, aubergine, guinea squash); 1 clove garlic, finely grated; zest of 1 lemon; 2 tbsp tahini; 0.5 tsp ground cumin; 0.5 tsp ground coriander; salt to taste; EVOO and parsley to garnish

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Baba ganoush (eggplant dip)

Ingredients

2 eggplants (brinjal, aubergine, guinea squash)
1 clove garlic, finely grated
zest of 1 lemon
2 tbsp tahini
0.5 tsp ground cumin
0.5 tsp ground coriander
salt to taste
EVOO and parsley to garnish

Directions

Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft.
Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out.
Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.