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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 3 large Aubergines ((eggplant))
- 60 ml Olive oil
- 140 grams 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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