BABA GHANNOUJ/ EGG PLANT/BRINJAL DIP

BABA GHANNOUJ/ EGG PLANT/BRINJAL DIP

INGREDIENTS

LARGE ROUND EGG PLANT- 1

GARLIC- 2-3 CLOVES

TAHINA- 60 ML
LEMON JUICE- 60 ML
SALT
RED PEPPER
OLIVE OIL
CHOPPED PARSELY
SLICES OF RED BELL PEPPER- TO GARNISH

PREPARATION

COOK THE EGG PLANT IN A HOT OVEN OR ON A FORK OVER THE FLAME OF  A GAS STOVE
WHEN IT IS WELL COOKED AND THE SKIN IS BLACKENED, DIP IN COLD WATER, PEEL AND CHOP INTO SMALL PIECES

MASH GARLIC INTO A PASTE  WITH EQUAL AMOUNTS OF SALT

ADD EGG PLANT
MASH ALL INTO A SMOOTH CONSISTENCY

BLEND TAHINA AND LEMON JUICE


SERVE IN A BOWL WITH LITTLE OLIVE OIL ON TOP

GARNISH WITH CHOPPED PARSELY, RED PEPPER SLICES AND A DUSTING OF RED PEPPER