Smoky Baba Ganoush (Eggplant Dip)

I can’t take the credit for this recipe, it belongs to my mum.

You see, there’s a trick to getting that smoky flavour. A simple recipe but skip this step and it’s just another dip.

It’s been a favourite of mine for quite some time and I often make it on special occasions as it’s so delicious!

Ingredients:

4 small to medium eggplants

3-4 cloves garlic, crushed

2 lemons, juiced

1 tbsp tahini

Smoked paprika

Extra Virgin Olive oil, drizzled

Method:

Once you’ve washed your eggplants, pierce with a fork all over a few times and place on an open gas flame on low-medium heat.

As the skin blackens, keep turning the eggplants until the eggplants are soft.

Remove from the heat and allow to cool.

Once cooled, remove the skin and add the flesh to a food processor along with your garlic and juice of 1 lemon.

Add to a bowl and stir through more lemon juice (if needed) and tahini. Taste and add more lemon or garlic if needed.

To garnish, sprinkle some smoked paprika on top as well as a good drizzle of extra virgin olive oil.