tasty recipes
Baba Ghanoush

Eggplant mush
  • 4 eggplants
  • 4 garlic cloves (minced)
  • 2 lemons
  • 4 tbsp tahini
  • 80 ml olive oil
  • 3 tbsp cumin (ground)
  • 1 tsp salt

Roast eggplants for 50 minutes at 215°C.

Peel eggplants and place in a medium bowl.

Drain eggplant juice into a separate container and set aside.

Add all ingredients to eggplant bowl and blend with stick blender.

It should be fairly, but not perfectly, smooth.

If necessary, add eggplant juice back to the mixture to thin as needed.

Continue adding cumin and salt to taste.