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PrintBABAGANNOUJ AUBERGINE DIP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Slit the skins of the aubergines - this will allow the steam to escape during cooking.
- Bake or grill it gently until the outside is charred and crisp and it begins to split.
- Scoop out the pulp and mash thoroughly.
- Combine with the tahini, lemon juice, garlic, salt and pepper and blend to a smooth consistency.
- If the mixture seems too thick, add some water-which turn it a white colour.
- Serve in a glass or pottery dish garnished with the chopped parsley and, finally, pour a teaspoon of olive oil into the centre.
- Babagannouj is most often eaten as a dip with pita bread, but it can also be served as a salad with black olives and tomato slices.
INGREDIENTS
- 2 large aubergines
- 4 ¼ tablespoons Tahini (sesame seed paste)
- Juice of 2 lemons
- 2 cloves garlic, crushed
- ¼ tablespoon salt pepper, to taste
- 1 tablespoon finely chopped parsley, to garnish
- Olive oil, to serve
8 comments for “Babagannouj Aubergine Dip”
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