3, Small Eggplants/Aubergines (roasted whole)
2 Cloves, Garlic (grated)
2 Tablespoons, Olive Oil
1 Tablespoons, Tahini
1/2 Teaspoon, Salt
1/2 Teaspoon, Smoked Paprika
1/2 Teaspoon, Cumin
Juice of 1 lemon
Pre-heat oven to 200 degrees C/ 400 degrees F. Prick each eggplant all over with a fork to keep it from exploding in the oven (guess how I know that!)
Bake eggplants in the middle rack for 45 minutes-1 hour or until eggplant is very soft to the touch, and wrinkly.
Let cool enough to handle. Then remove the outer skin of the eggplant, and discard. Cut flesh into large, rough pieces- just small enough to fit into your food processor.
In a food processor, chuck in all your ingredients, except the eggplant. Wizz together until combined. Now add your eggplant, and blitz only until just smooth. I prefer a bit of texture to my baba ganoush instead of it being completely smooth but you can do it however you prefer!
Transfer baba ganoush into your serving bowl, cover with plastic wrap, and leave in the fridge for at least an hour to firm up a bit.
Serve with warm pitta bread, and some delicious smokey beer!*
Smoked Beech Lager