Minted Baba Ganoush

Baba ganoush is a delicious eggplant puree that can be used in much the same way as hummus. It is a must-have on any Middle Eastern meze platter where it is delicious accompanied by brine-cured black olives and warm pita wedges. This version has mint which complements the roasted eggplant sweetness perfectly.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  medium  sized eggplants
• 2  garlic cloves, slivered
• 1⁄3 cup tahini (good quality, organic for the best flavour)
• 1  lemon, juice of
• 1  tablespoon extra virgin olive oil
•  salt
• 2  tablespoons of fresh mint, minced

Directions

1. Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
2. Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
3. Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.