Baba Ganoush


2 Eggplants
2 garlic cloves
1/2 cup of lemon
3 tbs of tahini
3 tbs of greek yoghurt
1/2 tsp cayenne pepper
1/2 tsp cumin
1 bunch parsley
1 tbs Extra Virgin Olive Oil
Salt and Pepper


Roast 2 whole eggplants at 180° for 1 hour or until tender and caramelised. Allow eggplant to cool slightly, then cut in half and scoop out the flesh and place in a blender.

Add tahini, yoghurt, lemon, parsley (stalks and leaves) and spices. Blend whilst gradually adding olive oil. Season generously with salt and pepper.

Serve with pita bread or cut vegetables.