Smoky Baba Ganoush

Ingredients

• 2 eggplants (600 g)
• 3 tbsp (45 g) tahini
• 3 tbsp (45 ml) lemon juice
• 1 garlic clove
• 1 tbsp (15 ml) olive oil
• 1 tsp (2 g) ground cumin
• 2 tbsp (6 g) chopped fresh parsley

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Method

1. Heat the oven to 450°F (230°C). Prick the eggplants, set them on a half sheet pan and roast 30-35 minutes until the skins blister and collapse.
2. Cool, then scoop the flesh out and let it drain in a strainer for 10 minutes.
3. Beat in the tahini, lemon, grated garlic and cumin with a fork rather than a blender.
4. Trickle the oil over and finish with parsley.