Baba Ghanoush [1]

3lb. eggplant

4oz. tahini

4 fl oz. fresh lemon juice

3 cloves garlic, chopped finely

1/4 tsp. cayenne pepper

1 1/2 tsp. kosher salt

fresh ground pepper to taste

olive oil for drizzling

parsley and kalamata olives for garnish

1

Preheat the oven to 220°C. Place the eggplant directly onto the wire rack and bake for approximately 45 minutes, until the skin chars
2

Halve eggplants lengthwise and scrape out the meat into a sieve or colander and let any access liquid drain off
3

In a food processor blend all the ingredients except the oil, olives and parsley together until smooth
4

Serve in a small bowl drizzled with olive oil and garnished with olives and herbs.

Cooks Note

Preparation time 40min; Makes 4 cups