Baba Ghannouj Smoked Eggplant Aubergine Puree
This is a quick and easy dip to impress your visitors.
Steps
Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
Set aside in a bowl covered with plastic wrap until cool enough to handle , then peel carefully.
To remove the bitter flavoured juices from the eggplants , squeeze the flesh / pulp until most of the juices have been drained.
In a food processor , blend warm eggplant , with cumin , garlic , salt , tahini and lemon juice until it is a smooth paste.
Then while still blending the eggplant mixture slowly drizzle in olive oil.
Season to taste and serve with your favourite bread.
Ingredients
eggplants, ground cumin, garlic cloves, salt, tahini, lemon juice, extra virgin olive oil