Baba ghanoush is a quick and easy dip and side dish that can be made in minutes. Simply follow these 3 easy steps and enjoy with some fresh warm pitta bread.
Cook Eggplant
After preheating the oven to 180C, cut 3 eggplants lengthways. Slice the flesh so it cooks better and lightly coat with 2 tablespoons of olive oil. Season with salt and black pepper. Bake for 45-50 minutes until soft.
Prepare Food Processor
Peel two cloves of garlic and slice into two or three pieces. Add them to the food processor with 2 more tablespoons olive oil, 1 tablespoon tahini and half a tablespoon chili powder. Place in baked eggplant and squeeze in the juice of 1 or 2 lemons, depending on your taste. The best way to squeeze the lemon is to cut it in half and squeeze each part directly into the food processor, making sure to catch any stray pips.
Serve
When this is done, puree the mix in the food processor and serve with warm toasted pitta bread or as a side dish.
