Baba Ganoush (Eggplant Dip)
Eggplants are in season, plentiful, and delicious. This simple recipe is great as a dip or pasta base. I find finger eggplants the easiest to grill.
3 medium eggplants (6 finger eggplants)
1½ tbsp tahini
1 tbsp lemon juice
1–2 garlic cloves
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp sweet paprika
finely chopped flat-leaf parsley
finely diced tomato
Grill the eggplants whole on a barbecue or in the oven at 180 degrees Celsius until evenly blistered and the flesh is soft (turn eggplants during the cooking process).
Soak in cold water for 10 minutes to cool then peel and drain the pulp for around 15 minutes.
Process the eggplant in a food processor with the tahini, lemon juice, garlic, salt and olive oil until creamy. Add extra tahini, lemon juice or salt to taste if desired.
Serve with sweet paprika, chopped tomato and parsley, and drizzled with olive oil.