Baba ghanouj is an eggplant-based dip that is popular in several Middle-eastern countries, and one I've been keen to try out, given my Lebanese background. Once the eggplant is cooked, this is an easy dip to make, and is great paired with warm pita triangles or dolloped in a salad.
1 medium eggplant (aubergine)
2 tablespoons tahini
2 cloves of garlic, crushed
Juice of half a lemon
Salt and pepper to taste
Preheat oven to 180°C.
Wash eggplant, then bake whole for 30-40 minutes, until soft and lightly charred outside (you could also use a grill/barbeque for this). Leave eggplant to cool before making the dip.
Scrape out the flesh of the eggplant and add to a blender or food processor along with the remaining ingredients. Blend until well combined.
Serve as a dip for pita triangles, veggie sticks, or dollop some into your favourite salad.
Makes around 1 cup