Ingredients
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2
-
1/2
-
3
-
1
-
120
-
40
-
100
-
-
-
-
-
-
-
-
Directions
Baba Ghannouj (Smoked Eggplant (Aubergine) Puree), This is a quick and easy dip to impress your visitors , The pressing of the juices out of the eggplant made this better than the last recipe I tried but still not my favourite Mine turned out more of a grey colour than the photo so I added some chopped organic flat leaf parsley and the oil drizzle on top to make it look better I baked the eggplants at 350 for a while then put them under the broiler used organic garlic cloves, sea salt, to taste, a good organic roasted tahini, freshly squeezed lemon juice, and a good organic olive oil Still looking for the perfect recipe , Perfect – loved it! Followed the recipe to the letter, really easy and great tasting Thanks for sharing!
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Steps
|
1
Done
|
Char Grill Eggplants Over a Direct Flame or Roast in the Oven Until Skin Has Blackened. |
|
2
Done
|
Set Aside in a Bowl Covered With Plastic Wrap Until Cool Enough to Handle, Then Peel Carefully. |
|
3
Done
|
to Remove the Bitter Flavoured Juices from the Eggplants, Squeeze the Flesh/Pulp Until Most of the Juices Have Been Drained. |
|
4
Done
|
in a Food Processor, Blend Warm Eggplant, With Cumin, Garlic, Salt, Tahini and Lemon Juice Until It Is a Smooth Paste. |
|
5
Done
|
Then While Still Blending the Eggplant Mixture Slowly Drizzle in Olive Oil. |
|
6
Done
|
Season to Taste and Serve With Your Favourite Bread. |
