Smokey Baba Ghanoush
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
Ingredients for 8 portions
Instructions
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1
Place the eggplants on the second rack of the one and bake for 25 minutes at 350°F.
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2
Cover for 15 minutes with plastic wrap or until peel slides off easily.
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3
Peel the eggplants and place them in a small bowl.
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4
Blend the garlic cloves; chop the peeled eggplants and pack inside the blender. Blend and scoop half of the mixture inside a container. Leave the remaining inside the blender.
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5
Add ¼cup of dill to the mixture in the blender.
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6
Chop the red peppers nd add to the mixture in the blender. Add tahina, black pepper, and cumin. Blend and add salt.
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7
Add the blended mixture to the mixture in the bowl and mix thoroughly.
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8
Transfer the mixture to a rectangular plate. Spread and garnish with dill, sherry tomatoes slices of lemon, and 2tablespoons of olive oil.
