Baba Ganoush

Smoky roasted eggplant dip blended with tahini, garlic and lemon.

40 min 4 servings Easy middle-eastern

Ingredients

• 2 pcs eggplant
• 3 tbsp tahini
• 2 cloves garlic
• 1 pcs lemon
• 2 tbsp olive oil

Steps

1. Char whole eggplants directly over a flame or under a broiler until the skin blisters and the flesh softens.
2. Let the eggplants cool slightly.
3. Peel off the charred skin.
4. Scoop out the soft flesh.
5. Let the flesh drain briefly to remove excess liquid.
6. Mash the eggplant with tahini, minced garlic, lemon juice and a pinch of salt.
7. Mix until smooth but still slightly textured.
8. Drizzle with olive oil.
9. Sprinkle with parsley.
10. Serve with warm pita.