Baba Ganoush
A smoky, creamy eggplant dip that's tasty on toast or crackers. This quick and easy baba ganoush recipe is perfect as a starter or part of a platter.
Ingredients
- 2 large eggplants
- 2 cloves garlic, chopped
- 1/4 cup tahini
- 1 lemon, juiced
- 1/2 cup extra virgin olive oil (plus extra to serve)
- 1 tsp smoked paprika
- 1/4 bunch continental parsley, leaves coarsely chopped
- Turkish bread (to serve)
Method
- Preheat a barbecue grill or chargrill pan on medium-high heat. Pierce the eggplant with a sharp knife. Cook eggplant, turning, for 40 minutes or until charred and tender. Transfer eggplant to a colander set over a bowl to cool. Peel and discard skin.
- Place eggplant flesh, garlic, tahini, lemon juice and oil in a food processor and process for 20 seconds or until almost smooth. Transfer to a bowl. Drizzle with extra oil and sprinkle with paprika and parsley. Serve with bread.
