Eggplant dip (baba ghanouj)
3 medium eggplants
1 ½ tbsp tahini
1 tbsp lemon juice
1–2 garlic cloves
2 tsp salt
1 tbsp extra-virgin olive oil
1 tsp sweet paprika
finely chopped flat-leaf parsley
finely diced tomato
Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool.
Peel the eggplants and leave to drain for 15–20 minutes.
Place the eggplants in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. You may wish to add extra tahini, lemon juice or salt to taste.
Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle paprika, parsley and tomato on top. Makes approximately 3 cups.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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