Ingredients:
- medium large Eggplants (Aubergines)
- Tablespoons Tahini Paste
- Tablespoons Fresh Lemon Juice
- medium Garlic Cloves, finely minced
- Tablespoons Extra Virgin Olive Oil, plus extra for drizzling
- /2 teaspoon Ground Cumin
- /2 teaspoon Salt (or to taste)
- Pinch of freshly ground Black Pepper
- Tablespoon Fresh Parsley, chopped (For Garnish)
- Dash of Smoked Paprika or Sumac (For Garnish)
Instructions:
- Pierce each eggplant several times deeply with a fork or knife to allow steam to escape during cooking.
- Place the pierced eggplants directly over a medium-high gas flame using metal tongs. Turn frequently (every 3–5 minutes) until the skin is completely blackened, blistered, and the flesh is completely soft and collapsed (about 20–25 minutes).
- Immediately transfer the hot aubergines to a bowl and cover tightly with cling film or a lid for 10 minutes to steam the skin loose. Once cool enough to handle, slice open the eggplant and scoop out only the smoky flesh, discarding the charred skin and any seeds.
- Place the scooped flesh into a fine-mesh sieve set over a bowl for 5 minutes to allow excess bitter liquid to drain away. Gently press down to encourage draining.
- Transfer the drained eggplant pulp to a food processor. Add the tahini, lemon juice, minced garlic, cumin, salt, and pepper.
- Pulse until the mixture is relatively smooth, but stop just before it becomes completely pasty; a little texture is desirable. Taste and adjust salt or lemon as needed.
- Transfer the Baba Ganoush to a serving dish. Create a small well in the centre and drizzle generously with the extra virgin olive oil. Garnish with chopped parsley and a dusting of sumac or smoked paprika.