Three main ingredients of this puree are: baked eggpalnts, tahini paste, and lemon juice. Baba ghanoush can be seasoned with garlic, olive oil, mint, parsley, onions, tomatoes, and other vegetables and herbs. It is great as an appetizer or sandwich paste.
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, mashed
1/2 teaspoon ground cumin
2 tablespoons tahini paste
salt and pepper
1. Preheat the oven to 190°C. Wash the aubergines and prick them with a fork. Bake or grill them for about 30-40 minutes until the skin is very dark and the flesh is soft (turn when each side blackens). Put aside to cool.
2. Cut the aubergines into halves and take out all the flesh with a spoon. Place the flesh in a bowl.
3. Add the lemon juice, salt and pepper to taste, olive oil, garlic, cumin, and tahini. Blend until smooth.
4. Garnish with parsley or coriander before serving.
5. Keep in a fridge.