Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)

1. 1

   Char grill eggplants over a direct flame or roast in the oven until skin has blackened.

2. 2

   Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.

3. 3

   To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.

4. 4

   In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.

5. 5

   Then while still blending the eggplant mixture slowly drizzle in olive oil.

6. 6

   Season to taste and serve with your favourite bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.