Baba Ghanoush
Serves 230 mins prep40 mins cook
I’ve been trying to make simple yet healthy dips and spreads to keep in the fridge for snacking and sprucing up basic meals.
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What you need
Instructions
Fire up the grill on medium-high heat. Brush it with a bit of olive oil and place both whole eggplants directly onto the grill and cook for about 30-40 minutes, turning every so often for even cooking. Once the eggplants are soft and can easily be stabbed with a knife, pull them off the grill and chop them in half. Put them in a colander for at least 15 minutes in order to let some of the excess liquid drain out. Peel the skin off the eggplants (it should come off easily), and put the flesh into a food processor, along with the garlic, lemon juice, tahini, salt, and pepper. Pulse until it's reached the desired texture. I like mine to be super smooth, but if you enjoy a bit more texture, that's fine too! Transfer for a bowl and garnish with a sprinkling of smoked paprika, a nice little drizzle of olive oil, a bit of flaky sea salt, and a few pieces of torn parsley. Now enjoy!View original recipe