Baba ghanoush
Ingredients
serves 8- 2 medium aubergines, halved
- 1 tbsp olive oil
- 1 garlic clove, minced
- Juice of ½ lemon
- 3 tbsp tahini
- 2 tbsp extra-virgin olive oil
- ¼ tsp cumin
- ½ tsp sea salt, to taste
- 2 tbsp fresh parsley, chopped
- ½ tsp smoked paprika
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 200°C. Prepare a large baking tray. Place the aubergines on the tray and brush with 1 tbsp olive oil, then turn them face down. Roast until very soft, about 35 to 40 minutes. Set aside to cool for a few minutes. Scoop out the flesh into a mesh strainer over a mixing bowl. Leave to rest for a few minutes and shake to release the moisture.
- Discard the water and transfer the aubergine to the bowl. Add the garlic and lemon juice, then mash with a fork. Add the tahini and stir until well combined. Add the olive oil 1 tbsp at a time and continue to mix until creamy.
- Stir in the parsley, cumin, smoked paprika and salt. Season to taste.
- Serve with a sprinkle of smoked paprika on top.
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