Baba Ganoush

from this recipe from Cookie and Kate | serves 4 - 6 as an appetizer

Baba Ganoush is a very tasty Lebanese/Levantine eggplant dip. It is often smoky, but this recipe is for a non-smoky baba ganoush. It makes for a more unusual and very tasty alternative to hummus.

Ingredients

• 900g eggplants (preferably 2-3 small to medium size)
• 2 cloves of garlic, pressed
• 2 - 3 tbsp lemon juice
• 1/4 cup tahini
• 1/3 cup olive oil
• more olive oil for brushing the eggplant
• 3/4 tsp salt
• 1/4 tsp ground cumin
  

Method

1. Preheat the oven to 230° celcius (450° fahrenheit) and line a sheetpan with parchment paper.
2. Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the eggplants on a sheetpan cut-side down.
3. Roast the eggplants at least 35 - 40 minutes, until the eggplant flesh is very tender and the skin collapses when pressed. Let the eggplant cool down for a few minutes.
4. The cut side of the eggplants will be very dark. If you do not like smoky baba ganoush, I recommend to carefully peel off this dark layer and discard it.
5. Place a fine mesh strainer over a bowl and use a spoon to gently scoop the eggplant's flesh out of the skin and into the strainer.
6. Let the eggplant rest in the strainer for a few minutes and stir occasionally to strain out more moisture. Discard the strained liquid.
7. Place the eggplant flesh in a bowl add 2 tbsp lemon juice and the 2 pressed garlic cloves.
8. Stir the mixture vigorously with a fork. If the eggplant still seems very chunky/stringy and you want a smoother baba ganoush, you can give it a few pulses with a blender.
9. Stir in the 1/4 cup tahini.
10. While stirring, slowly drizzle in the 1/3 cup olive oil. The mixture should turn paler and creamy as you stir.  
11. Stir in the 3/4 tsp salt and 1/4 tsp cumin, season further to taste. If you like a more tart flavour, you can add some more lemon juice.
12. Enjoy!