Baba Ghanouj (eggplant with Tehina)
Over a year ago
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Ingredients
- 1 Large Eggplant (Aubergine)
- 1 Medium Onion
- 2 Tablespoons Lemon Juice
- ½ Bunch Parsley
- ½ cup Tehina
- 1 Crushed Garlic Cloves
- 2 Teaspoons Water
- 1 Teaspoon Salt
- Pinch Cayenne Pepper
Accompaniment
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Description
Ask any Israeli-you can find Baba Ghanouj or 'Hatzilim' in any Israeli fridge. Israelis like to pop by for impromptu visits - make sure you have some tasty snacks to hand!
Method
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1
1) Place the whole aubergine directly onto a gas burner / hob, with the flame set to medium. Turn it as the skin chars and the insides become soft - OR, bake in a pan at 450F (250C) until charred and tender (about 30 minutes)
2) Let it cool slightly, cut in half lengthwise and scoop out the eggplant pulp with a wooden spoon - chop into fine bits in a bowl
3) Grate onion with a grater (large holes). Chop parsley finely and blend in with eggplant and onion
4) In a different bowl, blend the tehina thoroughly with the lemon juice and garlic. Stir in a small amount of water until the mix becomes white in colour. Add to eggplant mixture, with salt and a pinch or two of cayenne pepper. You can add more lemon to enhance the flavour. Garnish with parsley
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