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Baba Ghannouj




Source of Recipe


T-FAL magazine


List of Ingredients




2 aubergine (about 700g)
-Juice 1 lemon
-2 tbsp. Tahini
-2 cloves garlic crushed finely
-1 tsp. cumin powder
-1 tsp. paprika
-2 tbsp. chopped parsley
-1 pinch salt


Recipe



Place the aubergine's on a moderate barbecue and cook for 30 to 40 minutes or place in a hot oven. Turn them regularly until they are soft and cooked through.
Peel off the skin while they are still warm and roughly chop the flesh.
Place the aubergine flesh with the tahini, garlic, cumin, paprika and salt in a food processor or mortar and pestle and puree. Gradually add in the lemon juice to taste and blend in the olive oil. Place the mixture in a bowl and beat in the parsley. You should have a smooth dip consistency. Serve or place in a sealed container in the refigerator.
To Serve: Serve the dip at room temperature in a bowl garnished with parsley and served with pita.