ingredients
- 2 x eggplant
- 5 tbsp olive oil
- 2 clove garlic
- 2 tbsp lemon juice
- 4 tbsp tahini
- 2 tbsp fresh coriander
- 1/2 tsp salt
- 1/4 tsp cumin
method
- Set your oven to 230C.
- Cut the eggplants lengthwise and rub them in oil. Roast the eggplant for 35 to 40 minutes.
- Mince fresh koriander and garlic. Scoop out the flesh of the eggplant and place it in a bowl along with the rest of the ingredients. Use a fork to mash and mix all the ingredients together.
- Transfert the baba ganoush to a serving plate and drizzle cilantro and a pinch of smoked paprika on top.
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