Like the Tahini sauce, Baba ghanoush is an authentic Middle Eastern dip, made with fire roasted aubergine. Here's the full recipe page! Also a video on how to make it, you can see it here!
Ingredients
1 aubergine - about 6-8 ounces. 1/4 cup tahini. 3-4 Tablespoon water. 1 1/2 Tablespoon lime juice. 1/2 teaspoon cumin. 1/2 teaspoon salt. 1/2 Tablespoons crushed garlic about two large garlic cloves.
For decorating the dish and more flavor
2 teaspoon olive oil. Crushed red chili flakes.
optional
Chili peppers or flakes.
Instructions
Cut a slit in the eggplant and roast on the stove top or in your outdoor grill, until the eggplant almost fall-apart tender. Set aside until it cools down. Meanwhile, in a bowl, add all the other ingredients and mix well. Scoop the flesh of the eggplant with a spoon and mesh with a fork, do not use the food processor. Add the eggplants to the tahini mix and stir everything well. Taste to adjust more to your liking. Decorate the dish with olive oil and chili pepper flakes. Serve as a side dish or with pita bread. Enjoy!!
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