This is best described as a dip! The dish is from Middle Eastern cuisine and is common in Lebanon.
© baba ghannouj
ingredients:
2 aubergines, halved
2 cloves garlic, crushed
2 tablespoons lemon juice
3 tablespoons tahini
1 tablespoon olive oil
generous pinch of salt
¼ teaspoon paprika
method
preheat the oven to 180˚ Celsius
cook the egg plants flesh side up for 30 minutes
remove the flesh and discard the skin
place all of the ingredients into a food processor and process until smooth
My copy of Recipe Encyclopedia states to garnish with 1 tablespoon chopped fresh mint
The Lebanese lady at the Lourensford Farmers Market recommends garnishing with fresh pomegranate seeds
Serve with warmed pita bread wedges
Tandy
