Ingredients

• 2 medium-sized eggplants

• 2 tbsp olive oil

• 4 small garlic cloves

• 2 tbsp tahini

• 1/2 lemon

• 1 tsp ground cumin

• 1 tbsp toasted sesame oil

• 1/2 tsp salt

Instructions

1. Preheat the oven to maximum (grill/broil function). Halve the eggplants and place them cut side down on a baking tray. Slide onto the top rack and grill for 12 minutes, until the skins become wrinkled/charred.

2. Remove the tray from the oven and let the eggplants cool for a few minutes. Then scoop out the flesh with a spoon and place it directly into the blender jar.

3. Peel the garlic cloves and place them in an ovenproof dish. Cover with olive oil and bake on the middle rack (while the eggplants are cooling).

4. Add the garlic cloves together with the juice of half a lemon, tahini, cumin, salt, olive oil, and sesame oil into the blender. Blend on high speed for about 30 seconds until smooth.

5. Spread the baba ghanoush on a large plate and optionally top with flat-leaf parsley, pomegranate seeds, and sumac.

Serving Tip

Baba Ganoush is best enjoyed the classic way – with fresh flatbread or warm, fluffy naan. This turns the creamy dip into the perfect companion – whether as a starter, side dish, or a snack in between.