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Baba Ganoush

Grilled eggplant dip

Baba Ganoush


1 Large Eggplant
2 Garlic cloves, crushed
1/2 Lemon, juiced
2 Tblsp Tahini
1 1/2 Tblsp Olive oil
Salt and Cayenne pepper to taste
1 Tsp Cumin powder
1 Tsp Paprika, for garnish
1 Tblsp Flat Leaf Parsley, finely chopped, for garnish


  1. Stab the eggplant in different places with a fork then rub all over with a little olive oil.
  2. Place eggplant under a medium heat grill for 35 to 40 minutes keep turning on all sides until Eggplant is soft and blackened.
  3. Remove from grill and allow eggplant to cool for 15 minutes.
  4. Put eggplant in a paper or plastic bag, close and let it steam in its skin for 15-20 minutes.
  5. Cut eggplant into half lengthways then using a spoon scoop out the flesh and put into a food processor with all the other ingredients then blend into a smooth paste.
  6. Serve drizzled with a little olive oil and garnish with parsley and paprika.

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