![Classic Smoky Baba Ganoush](/content/images/2020/02/Depositphotos_70470497_xl-2015.jpg)
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![Classic Smoky Baba Ganoush](/content/images/2020/02/Depositphotos_70470497_xl-2015.jpg)
Ingredients
Method
- 3 ripe eggplants/aubergines
- 3 garlic cloves, crushed with a tsp of sea salt
- 1 lemon, juice only
- 2 tbsp quality tahini
- 3 tbsp olive oil
- Black pepper, to taste
- 1 tbsp chopped parsley
- Prick your eggplants/aubergines all over with a fork, then grill for about 20 minutes, turning once or twice. You want the skin charred and blackened, the flesh soft and creamy, and there to be a deliciously smoky aroma.
- Crush the garlic in a pestle and mortar, along with the lemon juice, olive oil, pepper, and tahini. Once cooled, scoop out the eggplant/aubergine flesh, and mix it all up with the other ingredients. Place in a serving dish, drizzle with olive oil, and sprinkle with parsley. Serve with flatbreads or as a side for barbecued meats and veggies.
30 mins
6 serving
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