SMOKEY Baba Ghanoush

  • 2 large eggplants

  • 2 garlic cloves

  • 1 tbsp unhulled tahini

  • juice of 1/2 lemon

  • 2 tbsp extra virgin olive oil

 

Begin by placing the eggplants on an open gas stove flame. The flame should be high and begin charing the eggplants well. Turn the eggplants with tongs after 4 minutes or once you see the side nearest to the flame is looking crisp and burnt. Continue for approximately 15 minutes until all sides are charred and the eggplants appear softened. Place the eggplants then on a try and into a moderate oven to roast for a further 20 minutes or until completely softened. (Tip: if you do not have an open flame stove top or want to reduce the smokey flavour just bake in the oven for an additional hour and skip this first step. Remember to pierce the skin of the eggplants first) 

After 10 minutes add the garlic cloves, with skins on, in with the eggplants to roast for the final 10 minutes. Remove garlic and eggplants from the oven and allow to cool. Once they have both cooled the skins should peal away with ease. (Tip: you can use a small knife to scrape away the skin from the eggplant to avoid any charred skin sticking to the flesh)

Place the peeled eggplants and garlic in a food processor, along with tahini and lemon juice. Blend on a high speed until it forms a paste consistency. At this point turn to low and drizzle olive oil in slowly. You may need less or more oil depending on the liquid content of the eggplant and how running you like your baba ghanoush. Once you have reached the desired consistency, add salt and pepper to taste then transfer into a bowl or container to be stored in the fridge. It should keep refrigerated for up to a week.

Enjoy with wholegrain breads, crackers or your favorite vegie sticks.