Middle Eastern Fire-Roasted Aubergine Dip: Babaganoush Recipe | Food Network UK
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Cooking tools:
- Stove
- Oven
- Tongs
- Fork
- Baking sheet
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 2 large aubergines
- 1 lemon, juiced
- 170 g tahini (sesame seed paste, available in most supermarkets)
- 115 g minced fresh parsley leaves
- Salt
- freshly ground black pepper
- Pitta bread, for dipping
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