Baba Ganoush (Eggplant Dip)

Source and Inspired by: https://cookieandkate.com/epic-baba-ganoush-recipe/ Makes about 1 ¾ cups (enough to serve 4 to 6 as an appetizer). No food processor required !

Ingredients:

• 4 medium eggplants 

• 1 small clove garlic, minced

• 2 tablespoons lemon juice, more if necessary

• ¼ cup tahini

• 2-3 tablespoons, plus more for brushing the eggplant and garnish

• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

• Salt & pepper, to taste

• 1 teaspoon ground cumin, or more to taste

• ¼ teas smoked paprika, for garnish

• Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Method:

1. Preheat the oven to 200oC fan forced and line a large, rimmed baking sheet with baking paper and set aside.

2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.

3. Roast the eggplant until the interior is very tender throughout, well grilled and coloured flesh and the skin is collapsing, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes away from the paper.

4. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.

5. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.

6. Stir in the parsley, salt and cumin. Season to taste with more salt and more lemon juice, if you’d like a more tart flavor.

7. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice.