Today we are back with a simple but delicious Baba Ganoush Recipe from the third book from Monday Morning Cooking Club - It's Always About The Food.
The Baba Ganoush is one of our favorite middle easter dips. The mild smokiness that comes from charring the eggplant on a barbecue is simply wonderful. The more charred the skin, the smokier the flavor.
2 large eggplants
100 g (3 1/2 oz) tahini
Juice of 1/2 lemon, or to taste
50 ml (2 1/2 tablespoons) water
1 clove garlic, crushed
4 g (1/2 teaspoon) sea salt
0.5 g (1/8 teaspoon) freshly ground black pepper
0.5 g (1/8 teaspoon) ground cumin
Small handful flat-leaf (Italian) parsley, chopped
15 g (1 tablespoon) extra virgin olive oil
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