Baba Ghannouj (Smoked Aubergine Dip)
1 large aubergine (eggplant)
1/4 cup of fresh lemon juice
4 - 5 tablespoons of tahina
2 1/2 crushed cloves of garlic
Salt, cumin, paprika
1/4 cup of finely chopped fresh parsley
Roast the aubergine in the oven (500 degrees) until soft all the way through.
Put aubergine in bowl of cold water and remove skin
Drain the water from the peeled aubergine
Place in a sturdy mixing bowl
Add salt, paprika, and cumin to taste and pound into a smooth paste
Add in alternation the lemon juice, and tahina mixing continuously to prevent coagulation
Pour some water slowly as if from a low running tap until mixture liquifies
Pour mixture into a shallow dish and serve!
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