Babaganoush
Ingredients
- 3 large aubergines
- 3 tbsp tahini
- 2 fat cloves of garlic
- handful of fresh parsley
- 1 tbsp olive oil
- za’atar, sumac & pine nuts to garnish
Preparation
Pre heat the oven to 180C
Cut the aubergine in half & heavily salt the flesh, leave for 15 mins & then wipe away the brown water that surfaces
Drizzle with oil, salt & pepper & then wrap up in foil along with the garlic & chuck in the oven for 45 mins to an hour so it all gets very soft
Once soft, take out & leave to cool a while
In a processor add all the ingredients & process until its a smooth consistency, if you like it to be softer add a little water
Check for seasoning & then garnish with za’atar, sumac & pine nuts & enjoy