This simple to follow Baba Ganoush recipe is a perfect accompaniment to a range of barbecued meals. It can be used as a starter with sliced carrots and cucumbers or even as a dip with the main course.
Featuring minimal ingredients, its a fun and tasty activity to complete if you can't leave the house.
- 2 Eggplants
- 1 Tbsp. Tahini
- 2 Garlic Cloves
- 2 Tbsp. Olive Oil
- 1 Lemon
- Freshly ground Black Pepper
- Sea Salt
- Dried Chili (Optional)
Cut the eggplants in half and score the flesh in a criss-cross pattern – being careful not to cut through the skin. Then lightly coat the flesh with oil, salt and pepper.
Heat up the hotplate and before layering with a splash of Oil.
Grill the eggplants on both sides until the flesh has softened and darkened.
Add the remaining ingredients, lemon juice and the eggplant (minus the skin) to a food processor with a pinch of salt and pepper. Add dried chilli based on personal preference and combine.
Serve with flat bread and any barbecued meal that takes your fancy.
Side Dish | Serves: 4