Try a fluffy baba ganush in cherry tomatoes by following Angela Nicolettou's recipe. It's easier than you think.
Baba ganoush in cherry tomatoes
2 medium eggplants
¼ cup tahini
1 garlic clove, crushed
juice of 1 lemon
2 tbs extra virgin olive oil
1 punnet cherry tomatoes
Bake or BBQ eggplant until charred. Rest for 10 minutes covered, until cool enough to handle. Remove flesh and place in a colander to drain.
In a blender or mortar & pestle add all ingredients and pulse until combined. Season taste.
Cut tops off cherry tomatoes and scoop out flesh. Place baba ganoush in a piping bag and pie some dip into the tomatoes.
Spinkle with paprika.