Baba Ghanoush

Baba Ghanoush

4 small eggplants, sliced lengthwise

3 tbsp olive oil

2-3 tbsp tahini, roasted sesame paste (Japanese kind comes in a white tube)

2 garlic cloves, minced

1 teaspoon ground cumin

Juice of one lemon

Salt and cayenne pepper to taste

1 tbsp chopped parsley (or use mitsuba, the Japanese version!)

Preheat oven to 180c. Poke the eggplant in several places with a fork. Brush the cut sizes lightly with olive oil and place cut side down on baking tray lined with foil. Roast until very tender, or 3-0-45 mins (less if using a toaster oven). Allow to cool for 15 mins.

Scoop the eggplant flesh into a large bowl and mash will with a fork. Combine the eggplant, garlic, remaining olive oil, tahini, cumin, 2 tbsp of the lemon juice, salt, and a punch of cayenne. Mash well then leave to cool until room temperature.

Season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil over the top. Sprinkle with fresh chopped parsley and serve with any type of bread or veggie crudités!