Baba Ganoush

• eggplant, wholemedium-large3 piece
• tahini3 tbsp
• lemon, juiced1 piece
• garlic, crushed to paste2 clove
• olive oilplus more to finish3 tbsp
• cumin½ tsp
• parsley, choppedto finish¼ bunch
• saltto taste½ tsp

Method

1. 1

   Pierce eggplants and char whole over a gas flame or under a broiler until skin blisters and flesh collapses.

   The smoke is the soul of baba ganoush — char hard.

2. 2

   Wrap charred eggplants in foil; rest 10 minutes to steam.

3. 3

   Peel away charred skin; let flesh drain in a colander 15 minutes.

   Drain or you get watery dip.

4. 4

   Roughly chop the flesh and tip into a bowl.

5. 5

   Stir in tahini, garlic paste, lemon juice, cumin, salt, and olive oil.

   Fork-mash, don't blend — texture matters here.

6. 6

   Spread onto a plate; drizzle with olive oil and scatter chopped parsley over.

Per serving

145

kcal

4g

protein

14g

carbs

10g

fat