CHARRED EGGPLANT DIP

Also known as baba ghannouj or baba ghanoush, this eggplant puree makes a lovely appetizer. Serve with bread or veggies.

1 large globe eggplant
1 large garlic clove, peeled
2 tablespoons olive oil, plus extra for drizzling
2 tablespoons lemon juice
1 tablespoon tahini
1/2 teaspoon ground cumin, optional
Sea salt and ground black pepper, to taste

For garnish:
1 tablespoon chopped parsley
Smoked paprika


Line the surroundings of a gas burner with aluminum foil (you’ll be thankful you did when the eggplant starts dripping its sticky juices). Turn on the flame to medium-high and char the eggplant on all sides until swollen, cracked, soft and dripping hot juices. Use tongs to turn it as it can get very hot. The charring should take 10 to 15 minutes.

Place the charred eggplant in a paper bag to allow it to sweat and cool a bit, 5 minutes. Transfer it to a cutting board. Peel off and discard the skin.

Transfer the pulp into the bowl of a food processor. Add the garlic, olive oil, lemon juice, tahini, cumin (if using), salt and pepper. Process to a puree.

Serve baba ghannouj at room temperature drizzled with olive oil and sprinkled with chopped parsley and smoked paprika.