AUTHENTIC BABAGHANOUJ

INGREDIENTS
2 Large Eggplants
1/4 cup Tahini
2 cloves garlic
1 squeeze of lemon
Drizzle extra virgin olive oil
Pomegranate seeds for garnish
3-4 Mint leaves (optional)
Chilli to taste (optional)

METHOD

1. Pierce eggplants with a skewer and roast on an open flame. Make sure to use on a charcoal bbq (as pictured) to get that delicious Smokey flavour.

2. Turn frequently and then remove the eggplants once they’re cooked through (blistered and completely soft)

3.Peel and strain eggplants once cool enough to handle

4. Chop the eggplants finely using a knife or mash using a fork (enhanced flavour compared to using a food processor) and set aside

5. Using a mortar and pestle, finely crush the garlic, salt, and optional chilli and mint

6. Add the tahini and lemon, and mix

7. Add the chopped eggplant and mix well

8. Plate it up and drizzle a generous amount of olive oil and garnish with pomegranate seeds and mint

Pairs especially well with fried pieces of Lebanese bread for dipping.