Middle Eastern Cuisine has always been a favourite of mine. The food is so fresh and bursting with flavours. I will always have a freshly made dip in the fridge ready as an option for a snack. A little extra time is needed to make my baba ganoush dip due to the initial roasting of the eggplant, but at the end of it, you will be thankful that you made it.
2 large eggplants, roasted
½ lemon, juiced
2 garlic cloves, minced
1 teaspoon cumin
2 tablespoons tahini
salt and pepper to taste
Preheat oven to 200 degrees. Pin prick the eggplant and place on a baking tray in the oven, roasting for 35-45 minutes until the eggplant begins to look sunken.
Place eggplant in a bowl of cold water once removed from oven and wait a few minutes.
Once eggplant has cooled slightly, peel the skin away and add the flesh to a blender.
Add all other ingredients and blend until nice and smooth. Adjust seasoning as required.
Makes approximately 1.5 cups