GHANOUSH

Ghanoush is a creamy Middle Eastern dip made from roasted eggplant,tahini,garlic,lemon juice and olive oil.It's smoky,savory and smooth in texture.It's rich flavour makes a beloved appetizer in many Middle Eastern cuisines.

GHANOUSH

Ingredients:

• 5 medium aubergines (eggplants)

• 2 teaspoons salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon chili flakes (adjust to taste)

• 1 1/2 lemons, juiced

• 10 tablespoons tahini

• 3-4 garlic cloves, minced

Decoration (optional):

• Olive oil

• Pomegranate seeds

• Chopped parsley

Instructions:

1. Prepare the Aubergines:

• Prick some holes in the aubergines with a fork to prevent them from bursting while roasting.

• Place the aubergines on a tray

2. Roast the Aubergines:

• Preheat your oven to 200°C (400°F) using the hot air (fan) and grill setting.

• Roast the aubergines for 45 minutes, turning them halfway through (about 22 minutes) to ensure even cooking.

• Once the skin is charred and the flesh is soft, turn off the oven.

3. Steam the Aubergines:

• Immediately cover the aubergines loosely with aluminum foil and return them to the oven for an additional 15 minutes. This will help the skins soften further.

4. Cool and Peel:

• Let the aubergines cool for about 5 minutes. Then, peel off the charred skin and discard it. Chop the soft flesh into chunks.

5. Prepare the Dressing:

• In a bowl, combine the lemon juice, salt, black pepper, chili flakes, minced garlic, and tahini. Mix until smooth and well combined.

6. Mix the Aubergine and Dressing:

• Add the chopped aubergine flesh to the bowl with the dressing. Stir gently to combine, making sure the aubergine is evenly coated.

7. Chill and Serve:

• Place the mixture in the fridge for 30 minutes to allow the flavors to meld together.

8. Garnish (Optional):

• Before serving, drizzle with olive oil, sprinkle with pomegranate seeds, and garnish with chopped parsley.