Baba Ganoush, an amazing roasted eggplant dip, is so simple to make. Simply serve with vegetables, sliced bread or baked pita chips.

Recipe from Inspired Taste.

Ingredients

2 medium eggplants
¼ cup Spiral Organic Tahini
¼ cup lemon juice
2 to 3 garlic cloves, minced
¼ tsp ground cumin
½ tsp salt
2 tbsp fresh parsley
1 tsp olive oil

Method

1. Adjust an oven rack to the middle position and turn on the grill to high heat.
2. Line a baking sheet with aluminium foil and place eggplants onto the baking sheet and prick in several places using a fork.
3. Grill eggplants on both sides for 2 minutes each side. The skin will darken a little and begin to smell smoky, adding lots of flavour to the dip.
4. Turn grill off but do not remove the eggplants from the oven. Heat oven to 180 degrees and roast eggplants until very soft; 25-30 minutes, and then cool for 10 – 15 minutes until easily handled.
5. Meanwhile, combine tahini, lemon juice, garlic, cumin and salt in a medium bowl and set as. Set aside so the flavours meld.
6. Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture (discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining.
7. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
8. Store in an airtight container and refrigerate up to 5 days.
9. Enjoy!