Ingredients
- 450 grams eggplants, purple cut in half
- ½ teaspoon salt
- 1 lemon juiced
- 2 cloves garlic crushed
- 1 tablespoon tahini not roasted
- ½ teaspoon ground cumin
- 1 tablespoon parsley chopped
Directions
1. Prick the skins of the aubergines and place them flesh down on a greased baking sheet. Place under grill for 15-20 minutes, until the skins are blackened and blistered and the flesh is soft. Remove and plunge into cold water, then scoop out flesh. |
2. Magimix aubergine flesh with the remaining ingredients and salt and pepper to taste. Combine until a smooth purée. |
3. Place in a bowl, cover and chill slightly. Before serving garnish with chopped parsley. Serve with pita bread. |
 Serving Ideas:Original serves 6 |
Categories
Side DishesVegetarian Main courseAppetizer, cold
Side DishesVegetarian Main courseAppetizer, cold
Keywords
Side DishesVegetarian Main courseAppetizer, cold
Side DishesVegetarian Main courseAppetizer, cold
Baba Ghannoj. To import, drag image to your MacGourmet recipe box.
