CRUX BABA GANOUSH

Creamy, savoury, smoky eggplant dip with tahini, garlic and lemon, this authentic baba ganoush recipe is a must-try!

Ingredients:

-2 eggplant grilled in oven or on BBQ

-1 /4 cup tahini

-2 garlic cloves

-Juice from 1 lemon

-Salt & Pepper to taste

-1 tsp Aleppo Chilli

-1 tsp Sumac

-Extra virgin olive oil to drizzle to finish it!

-Handful toasted pine nuts

Method:

Grill the eggplant whole over an open flame stove or on the bbq, turning occasionally, until the eggplant has fully charred on the outside and the flesh has collapsed and softened (about 15 to 20 minutes).

Put the cooked eggplant in a colander and, using a knife, open it up a big so that it will cool quickly and drain its juices. When cooled, peel the skin off the eggplant and scoop into a bowl.

With a fork, crush the pulp into smaller pieces then add all remaining ingredients and mix well. Pour into a dish and drizzle with olive oil and add some roasted pine nuts.