Baba Ghanoush

Michelle HarveyMichelleHarvey

Ingredients:

• 700 g Eggplant
• 5 cloves Garlic
• 4 tbsp Tahini
• 3 tbsp Lemon Juice
• 100 ml Olive Oil
• 2 tsp Coriander Powder
• 2 tsp Cumin
• 1 tsp Oregano/Zataar
• 1 tsp Paprika
• 1 tsp Turmeric
• 1 pinch Salt & Pepper

Instructions:

• Start by roasting both the eggplant and the garlic together. Pierce the eggplant with a fork and then place on a rack in the oven for 30 minutes at 180ºC/350ºF or until the eggplant is soft inside. The softer the better in terms of flavour, however, be careful not to overcook as it will dry out inside. Place the whole garlic cloves in the oven with the eggplant. Remove them after 15/20 minutes.
• Once the garlic is cooked you should be able to easily peel it and squeeze out the soft garlic inside as a paste. Set aside in a bowl and add all other ingredients; spices, tahini, olive oil and lemon juice.
• At this point the eggplant should be done. Remove it from the oven and slice in half scooping out the soft eggplant out into a food processor/blender and leaving the skin behind. I use a towel to handle the eggplant as I find it blends better when it's piping hot.
• Add the spice mixture in with the eggplant and blend. Add salt and pepper to taste.
• Serve with sweet potato wedges, raw veggie slices or as a condiment to sandwiches or salads.