Baba Ghanoush
Ingredients
- 3 Eggplants approx. 300g each
- 4 cloves Garlic
- ⅓ cup Olive oil and a little more to grease the tray and to serve
- ¼ cup Lemon juice
- ½ tsp Ground cumin
- ⅓ cup Toasted sesame seeds plus a little more for sprinkling or 3½ tbsp (50g) tahini (sesame paste)
- 1 tsp Salt
- 8 Pita breads to serve
- 500 g Assorted vegetables cut into sticks carrot, celery, cucumber, scallions, etc. to serve
Instructions
- Preheat the oven to 200°C. Grease a baking tray with oil and set aside
- Wash the eggplants and cut them in half lengthwise. Make a small hole in 3 of the halves and push in a garlic clove in each. Place the 6 eggplant halves on the prepared pan
- Bake for 15 min, flip and bake for 15 more minutes
- Remove the eggplant from the oven, cover with aluminum foil to make them sweat, and let them cool for 30 minutes
- With a spoon, separate the pulp from the skin
- Put 1 garlic clove, the eggplant pulp with the roasted garlic, oil, lemon juice, cumin, sesame and salt in mixing bowl and blend for 30 seconds on a medium speed
- Using a spatula, push the mixture towards bottom of mixing bowl and blend for 30 more seconds on a high speed
- Pour into a bowl, sprinkle with toasted sesame seeds and drizzle with a little olive oil
- Serve with pita bread and vegetable sticks