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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Baba ganoush is a delicious eggplant puree that can be used in much the same way as hummus. It is a must-have on any Middle Eastern meze platter where it is delicious accompanied by brine-cured black olives and warm pita wedges. This version has mint which complements the roasted eggplant sweetness perfectly. Ingredients:
2 medium sized eggplants |
2 garlic cloves, slivered |
1/3 cup tahini (good quality, organic for the best flavour) |
1 lemon, juice of |
1 tablespoon extra virgin olive oil |
salt |
2 tablespoons fresh mint, minced |
Directions:
1. Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
2. Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
3. Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.
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