Baba Ganoush

Step by step

1. 1

   Preheat oven to 220°C.

2. 2

   Pierce eggplants several times with a fork.

3. 3

   Place eggplants directly on the rack and roast for 35–40 minutes until skin is black and flesh soft.

4. 4

   Let cool slightly, peel and place flesh in a sieve to drain.

5. 5

   Roughly chop flesh and place in a bowl.

6. 6

   Mix with tahini, pressed garlic, lime juice, cumin and salt.

7. 7

   Drizzle with olive oil and garnish with parsley and paprika.

8. 8

   Serve with pita or bread.