Smoked eggplant purée from Spice by Christine Manfield
This purée is the commonly known baba ghannouj, that wonderfully versatile Middle Eastern dish made with eggplant, tahini (a sesame paste) and subtle spicing. One spoonful is never enough. Serve...
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Ingredients
- 5 cloves garlic, minced
- 3 large eggplants
- ½ teaspoon cumin seeds
- 150 ml extra-virgin olive oil
- 50 ml strained lemon juice
- 175 ml tahini
- 1 teaspoon sea salt
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