Eggplant Dip

Often known as “Baba Ganoush”, but I have my own way making it.

Perfect on a slice of sourdough bread, or as the name suggest it, dip your pita bread, veggie stick or cracker into it.

Ingredients:

3 medium Eggplant (Aubergine)

3 cloves of Garlic

Salt & Pepper

1 Tablespoon Tahini

Few drops of Sesame Oil (I used black sesame oil)

Half Lemon juiced

1/4 Teaspoon ground Cumin

1-2 Teaspoon Olive Oil (extra virgin)

About 1-2 tablespoon freshly chopped Parsley

First heat up the oven to 200-220degC, brush the eggplants with some olive oil and place them in a tray and roast in the oven for about 1 hour. Its ok if the skin get a bit burned.

Take it out of the oven, then scoop out the inside flesh into a bowl, and disregard the skin.

Let it cool down.

Add all other ingredients, and blend gently for your desired smoothness.

Let it cool down in the fridge overnight.

Flavor gets better by the day, can be kept in the fridge for about a week.