Prime
Baba ghanouj
Ingredients:
Serves 8
2 large eggplants
Juice from 2 lemons
2 tablespoons Taheeni or sesame paste
Salt to taste
1 large garlic clove
¼ cup chopped parsley or pomegranate
2 tablespoons olive oil
Method
-Cook the eggplants until soft over charcoal. Place the whole, unpeeled eggplants over charcoal and cook the eggplants on all sides, turning as need be until soft throughout and the skin is charred. Eventually they will ‘collapse.’ Set them aside for about one hour to cool.
-Peel them and discard the ski. Put the flesh into a mixing bowl and add the lemon juice. Mash well before adding the taheeni and blend well before adding salt to taste.
-Add the mashed garlic to the eggplant mixture and stir well and chill. Place in a flat serving dish and garnish with parsley or pomegranate. Pour olive oil over the dish and serve as an appetiser.
