Baba Ganoush

Preparation Time: 10 minutes Cooking Time:15 minutes
Serves: 6 – 8 people Parev Can be made in advance

This appetiser features in every restaurant and most homes in Turkey, Israel or Morocco. It is an aubergine pate and is eaten with pita bread, bread sticks and a selection of crudités, as part of a mezze selection. The garlic is not cooked, so use sparingly if you do not want the aroma to linger!

Baba ganoush is extremely popular within the Sephardi community for Shabbat and Yom Tov as it can be made in advance and still tastes delicious 2 days later. Try it with jacket potatoes, on toast or in a sandwich for a change.

Ingredients
2 large eggplants – cut in half longways
2 cloves garlic- peeled and crushed
4 tablespoons tahini
2 tablespoons ground almonds
Juice of ½ lemon
1 teaspoon dried cumin
Sea salt and freshly ground black pepper – to taste
2- 3 tablespoons olive oil
Salt and freshly ground black pepper – to taste

Garnish: Large bunch of fresh mint leaves – roughly chopped

Serve with: A Selection of fresh vegetables such as baby artichokes, radishes, peppers, carrots and sugar snap peas.

Method
1) Heat the broiler to its highest setting.
2) Brush the cut sides of the eggplant with olive oil. Place the eggplant under the broiler and leave until black and blistered. This will take about 15 minutes.
3) Scoop out the flesh and discard the skins.
4) Put the eggplant flesh in a food processor or blender.
5) Add the garlic, tahini, ground almonds, lemon juice, cumin, salt and pepper.
6) Process to a smooth paste.
7) Spoon the mixture into a serving dish and drizzle with olive oil.

To Serve the stylish way: Scatter the fresh mint leaves on top and serve with a selection of crudités.