Baba Ghanoush

• 2 Graffiti eggplant
• 1 ½ tbs Tahini
• 2 tbs lemon juice
• 2 cloves garlic, peeled
• 2 tsp salt
• 1 tbs extra virgin olive oil
• 1 tsp paprika
• ½ tsp cumin
• 1 Blush tomato, finely diced
• Parsley, finely chopped

1. Pierce the eggplant skin a few times with a fork and grill the eggplants over a gas flame or BBQ turning often until the skins are wrinkled and black and the flesh is soft. This process will infuse the pulp with the smoky flavour that is traditional of Baba Ghanoush. Alternatively you can cook the eggplant on a grill pan over a high heat or roast in the oven.
2. Once toasted soak the eggplant in cold water for about 10 minutes to cool.
3. When cool, peel the eggplant and allow to drain for 15-20 minutes.
4. Place the flesh into a food processor together with the tahini, garlic, lemon and salt and process until well combined and creamy.
5. Place the mixture in a serving bowl and make a well in the centre deep enough to pour the oil into.
6. Sprinkle with paprika, top with diced tomato and garnish with parsley. Serve with warmed pita or lavash bread.