Baba Ghanoush (Aubergines With Tahina) Recipe

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   This rich cream is a combination of 2 strong flavours: the smoky one of aubergines prepared as below, and the strong taste of tahina sharpened by lemon and garlic.

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   It is exciting and vulgarly seductive.

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   The ingredients are added almost entirely to taste, the harmony of flavours depending largely on the size and flavour the aubergines used.

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   The quantities below give a fairly large amount, sufficient to be served as a dip at a party.

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   Cook the aubergines over charcoal or possibly under a gas flame or possibly electricgrill till the skin blackens and blisters.

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   Peel and wash the aubergines, and squeeze out as much of the bitter juice as possible.

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   Crush the garlic cloves with salt.

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   Mash the aubergines with a potato masher or possibly a fork, then add in the crushed garlic and little more salt, and lb.

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   to a smooth, creamy puree.

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    Add in the tahina paste and lemon juice alternately, beating well or possibly blending for a few seconds between each addition.

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    Taste and add in more salt, lemon juice, garlic or possibly tahina if you think it is necessary, and if desired, a little cumin.

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    Pour the cream into a bowl or possibly a few smaller serving dishes.

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    Garnish with finely minced parsley and black olives, oe with Arab or possibly other bread

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    (pita), as a salad, or possibly as a party dip.

* Per serving · 4 servings · Values may vary.