Babaghanoush

This dish is so simple, and yet tastes devine. It's eaten widely in the Middle East, Lebanon and Turkey. Tastes great as a dip, an accompaniment to meals, or even "straight" on Lebanese bread.

Babaghanoush

Ingredients:

2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper

Method:

1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.

2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.

3. Store in an airtight container in the fridge, until required.

Rating: 4.5