“The Levant region of the Eastern Mediterranean boasts a rich cultural heritage, and bursts with exotic flavours and aromas.
This recipe for Baba Ganoush is one of my all time favourites.”
Ingredients
- 2 Aubergines
- 2 tbsp tahini
- 2 Cloves garlic crushed
- Juice of 1/2 – 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp parsley
Instructions
If you are fortunate enough to have a wood-fired pizza oven, simply light the logs as you would normally do for pizza making and push the aubergines up to the flames.
Turn the aubergines regularly over about a twenty minute period until they are blackened on the outside and the flesh is soft. Otherwise place them directly over a gas flame and do the same thing.
Once blackened, remove from the heat and allow to cool enough to handle. Flake off the blackened skin and discard, leaving the delicious, smokey flesh.
Chop the flesh and then combine with the remaining ingredients.
Serve chilled or at room temperature with flat breads or baked crostini, or even a selection of crunchy crudités.
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