Name: Brinjal dip (Baba Ghanoush)
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 3.00 aubergines medium; 3.00 garlic cloves; 200.00 ml tahini; 100.00 ml lemon juice; 5.00 ml cumin roasted, ground; 3.00 ml coriander ground; 0.00 salt and freshly ground black pepper; 0.00 fresh coriander; 6.00 calamata olives; 2.00 tomatoes

Recipe Disclaimer

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Ingredients (10)

3.00	aubergines — medium
3.00	garlic — cloves
200.00 ml	tahini
100.00 ml	lemon juice
5.00 ml	cumin — roasted, ground
3.00 ml	coriander — ground
0.00	salt and freshly ground black pepper

GARNISH

0.00	fresh coriander
6.00	calamata olives
2.00	tomatoes

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Method:

Cook the brinjals on a hot plate or over a flame as follows: Place the brinjals on a heated solid hot plate and leave to cook until they start to collapse and the skin becomes blackened and dry. Turn regularly to ensure even cooking.

Alternatively, stick 2 forks into each brinjal and hold above the flame of a gas burner. Cook until the skin starts to blister and the brinjal wrinkles and collapses. There will be a strong smoky smell.

Peel and wash the brinjals. Squeeze out the bitter juices.

Process the brinjal flesh and garlic to a creamy purée in a food processor.

Add the tahina and lemon juice alternately, blending well after each addition.

Add the cumin, coriander, salt and pepper to taste.

GARNISH:
Pour the purée into a serving dish and garnish with coriander leaves, olives and tomato wedges.
Serve with flat breads.