Lebanese Aubergine and Tahini Puree - Baba Ghannouj

Ingredients:

2 medium aubergines

125ml/4 fl oz tahini (sesame paste)

Chopped fresh parsley

2 cloves garlic, chopped

Salt

Pita bread, cut into wedges, or savoury crackers or crusty bread

Juice of 1 lemon

Olive oil to serve

Cooking Instructions:

Leave the stems on the aubergines and roast over glowing coals on a barbecue until soft, for about 30-40 minutes. Turn them often, and allow the skin to char lightly all over. Alternatively, cook on the middle shelf of a oven preheated to 200 C/400 F/gas mark 6, turning occasionally. Peel off the skin while hot, and remove the stems. Chop the flesh roughly, place in a colander and shake well to remove the excess moisture. Transfer to a food processor with the garlic and process to a coarse puree. Add the lemon juice and the tahini and process to a thick puree. Add salt to taste and more lemon juice if necessary. Transfer to a bowl, cover and refrigerate until required. To serve, place the puree in a shallow bowl, swirling it with the back of spoon. Drizzle with olive oil and sprinkle lightly with parsley. Serve with bread.

#lebanon #aubergine #tahini