Method :
- Cut the aubergines in half and put
them on an oiled baking tray.
- Bake in a preheated oven
(190C/375F/Gas 5) for 45 minutes.
- Allow to cool,
- Scrape the flesh away from the
skin and put into a food processor.
- Add the garlic, salt, tahina
paste, lemon and cumin.
- Blend to a smooth paste.
- It is traditional to serve the dip
on a flat plate decorated with parsley leaves and olives.
A most delicious dip from the Middle East
made with aubergine and tahina paste made from crushed sesame seeds. If
you have never tasted homemade baba ghanoush you have missed a wonderful
treat.
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