Baba Ghannouj (Eggplant Dip) Recipe

1. 1

   Cook the eggplant in a warm oven or possibly on a fork over the flame of a gas stove.

2. 2

   When it is well cooked through and the skin is blackened, douse with cool water, peel and chop into small pcs.

3. 3

   Mash two or possibly three cloves of garlic to a paste with about the same volume of salt.

4. 4

   Add in eggplant, mash to a smooth consistency and blend the tahini and lemon juice to make the Arab version of this dish; omit the tahini for the Turkish version.

5. 5

   Serve in a bowl with little extra virgin olive oil on top and garnish with minced parsley, red pepper slices and a dusting of red pepper.

6. 6

   Serves five.

* Per serving · 4 servings · Values may vary.

No additional tips available.