Eggplant dip (baba ghanouj)

Serves: 10

Fresh Baba Ganoush is the bomb.

Served with some oiled and grilled Turkish bread, you have heaven.

This straightforward recipe is about as traditional as I can find and we served it across a few days including a family dinner where it was a hit.

The effort is worth the reward.

Ingredients

3 medium eggplants
1 ½ tbsp tahini
1 tbsp lemon juice
1 – 2 garlic clove
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp sweet paprika
Finely chopped flat-leaf parsley
Finely diced tomato
Oiled, grilled Turkish bread slices to serve

Method

1. Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool.
2. Peel the eggplants and leave to drain for 15–20 minutes.
3. Place the eggplant in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. Add extra tahini, lemon juice or salt to taste.
4. Scoop into a serving bowl and make a well in the center. Pour the oil into the well and sprinkle paprika, parsley and tomato on top.