Eggplant Dip (Baba Ghanoush)

1. 1

   Score the eggplants with a knife.

2. 2

   Place under a hot grill, 200C, for 20 minutes until roasted.

3. 3

   Leave to cool in a colander to allow the juices to run.

4. 4

   When cool, peel and cut into chunky pieces.

5. 5

   Place the eggplant into a blender with the other ingredients, except the parsley, and blend until smooth

6. 6

   Transfer to a dish or plate, drizzle with oil, and garnish with parsley.

7. 7

   Serve with pitta bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.