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The 2008
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Baba Ghanoush


Preamble
See Hummus Bi Tahina


Ingredients

3 large Eggplants

Aubergine Aubergine

3 cloves Garlic

Garlic Garlic

1/2 cup Tahina

Tahina Tahina

1/2 cup Lemon Juice

Lemongrass Lemongrass

1/4 teaspoon Ground Cumin

Cumin Seed Cumin Seed

2 tablespoons finely chopped Parsley

Parsley Parsley

Salt to taste

Salt Salt

Olive Oil

Olive Oil Olive Oil

Tomato

Tomato Tomato

Olives

Olive Olive

Parsley to garnish

Parsley Parsley

Method

Grill the whole eggplants,turning frequently, until the skin is blackened. Peel, removing all the black skin. Pound to a paste or puree in the blender. Add crushed garlic, then tahina and lemon juice, alternately adding to taste. Blend in a little cumin, the parsley and salt to taste. It should be a smooth, creamy puree. Spoon into a bowl or make individual serves, making a slight hollow in the centre. Pour in some olive oil. Garnish with tomato, olives and parsley.





Baba Ghanoush
Classic Arabic dip made from smoky grilled eggplant