Baba Ghanoush
Ingredients
Instructions
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Preheat the oven to 450°F (230°C). Line a large baking tray with baking paper.
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Halve the aubergines lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender.
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Once aubergines are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin.
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Place the flesh on a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.
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Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt.
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Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.