Baba Ghanoush

1. 1

   Preheat oven to 180 degrees cup (360 F) Using tongs to turn, grill the eggplants whole on a BBQ or under a grill until they are black and the skin is blistered all over.

2. 2

   Continue to bake in the oven until the eggplants are completely cooked; around 45 minutes.

3. 3

   (a wooden skewer will easily penetrate the flesh) If you can't blacken over a flame then turn the oven up to flat out and bake eggplants for 15 minutes then reduce heat to 180 cup (360 F) and cook for further 45 minutes.

4. 4

   Place eggplants in a bowl to cool then peel.

5. 5

   Make sure you scrape the inside of the skins with a spoon to get the smoky flavoured flesh this is what makes it so yummy.

6. 6

   Do not rinse the pulpy flesh in water.

7. 7

   Place in a colander to drain for a while; gently press the excess juices out to remove the bitterness.

8. 8

   In a food processor or using a stick blender, blend the eggplants with 1/2 the tahini, 1/2 teaspoon salt, garlic and 3/4 lemon juice.

9. 9

   Slowly add the olive oil as you continue blending until a creamy smooth and rich consistency achieved.

10. 10

    Taste the dip; add the other 1/2 of the tahini to taste and adjust lemon and seasoning.

11. 11

    Best left to develop in the fridge until the following day - bring up to room temperature before serving.

* Per serving · 4 servings · Values may vary.