Roasted Baba Ganoush

vegetarian

Ingredients

  • 2 medium eggplants
  • 1 1/2 tbsp extra-virgin olive oil
  • 1/4 tsp finely grated garlic
  • 2/3 tbsp tahini
  • 2 tsp fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 tablespoons chopped flat-leaf parsley
  • Salt and pepper

Preparation

  • Arrange a rack in the middle of the oven and preheat to 180°. Coat eggplants with 1/2 tablespoon olive oil. Place eggplants on a rack set in a rimmed baking sheet. Roast until soft and tender , turning eggplants once after 15-20 minutes.
  • Remove from the oven, scoop out flesh and discard skins.
  • Transfer eggplants to a food processor. Stir in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley and blitz for 5 seconds (Don’t blitz too much – you still want a rough blitz consistency). Season to taste with salt and pepper.
  • Top off with olives and chilli flakes to garnish.