Baba Ghannouj (Baba Ghannoush) is best described as a dip! The dish is from Middle Eastern cuisine and is common in Lebanon.
- 2 aubergines, halved
- 2 cloves garlic, crushed
- 30mls lemon juice
- 45mls tahini
- 15mls olive oil
- generous pinch of salt
- 1.25mls paprika
- Preheat the oven to 180° Celsius
- cook the aubergines 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
Click on the links for conversions and notes.
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