How To Make: Baba Ghanoush
This dip is especially delicious with roast or barbecued lamb. If you are having a barbecue, cook the eggplants before the meat; that way, you can complete the dip by the time the meat is cooked.
Ingredients
- 3 large Aubergines ((eggplant))
- 60 ml Olive oil
- 140 gram Tahini
- 125 ml Lemon juice
- 2 tbsp Flat-leaf parsley (finely chopped)
- Salt and black pepper (freshly ground)
- Extra virgin olive oil, to drizzle
- Flatbread, to serve
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