Baba Ganoush

eggplant dip

• 2 large eggplants, grilled
• 2 cloves of garlic, grilled
• 1/4 cup tahini
• 1 tsp salt

Method

1. Preheat the oven to 180°C

2. Place the eggplants and whole garlic cloves on a baking sheet.

3. Bake for 50 minutes until the eggplants are soft and their skin is charred. Remove from the oven and let cool slightly. Peel off the burnt skin from the eggplants.

4. In a food processor, combine the roasted eggplants, garlic, and tahini. Add salt to taste and blend until smooth and creamy.

5. Transfer the mixture to a serving plate. Drizzle with olive oil and sprinkle with chili powder. Serve with warm flatbread on the side for dipping.