See Baba Ganoush
Lebanese Baba Ganoush
Eggplant dip made with tahini and lemon
- 2 large eggplant (aubergines) approx 1 kg
- 1 lemon
- 1 garlic clove, crushed
- 1 teaspoon salt
- ½ cup of tahini
- drizzle of extra virgin olive oil
Char the eggplants on a gas hob for about fifteen minutes. Turn every few minutes until well done.
Put the aubergines in a colander, cut the tops off and remove the burnt skin with a fork
Transfer the peeled eggplants to a bowl and beat well with a pestle, you can also use the bottom of a sturdy cup.
Add the lemon, tahini, salt and garlic and mix well. Taste and adjust the seasoning if necessary.
Drizzle with good extra virgin olive oil just before serving.