Baba Ghanoush with flat bread
Directions
- 1Pierce the eggplants with a fork about six times.
- 2Place the eggplants directly over hot coals and cook for 12–15 minutes, turning frequently until the skins are blackened and charred.
- 3Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes.
- 4Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid.
- 5On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined.
- 6Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly.
- 7Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired.
- 8Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side.
Ingredients
- 2 large eggplants
- 150 g hulled tahini
- 1 lemon
- 2 cloves garlic
- 1 pinch salt
- 30 ml extra virgin olive oil
- 1 handful pine nuts
- 1 handful parsley
- 8 flatbread
Equipment
grillforkbowlcutting boardknifebench scraperrolling pin