Organic_ashley 
This baba ganoush is great for an afternoon snack or as an appetizer before a meal. You can serve it with fresh cut veggies or crisps, whatever you prefer. Also the olives are not necessary, so feel free to leave them out if they are not your thing. You may want to add a little additional olive oil if you do choose to leave them out in order to achieve a smooth creamy texture.
Pre heat your oven to 375°F. Heat up your grill or barbecue to medium high as this will help to achieve that nice smokey charred taste.
Slice the eggplant into 3 thick places and brush with about a tablespoon of olive oil. Then place on the barbecue for 12 minutes, turning at 4 minute intervals.You will want to see the skin begin to char and the flesh become soft before removing from the grill.
Place the eggplant on a tin foil lined baking sheet and place in oven for 20 minutes. Once done, let the eggplant cool and then remove the skin from the flesh, placing the flesh in a medium sized bowl. Use a fork to mash the eggplant into a smooth consistency.
Add the tahini, lemon juice, cumin, olives, olive oil and garlic. Use a hand blender to blend throughly. Add the salt, pepper and parsley and mix again. Taste the dip and add any additional salt, tahini or lemon juice, to taste.
Place in a serving bowl, drizzle with a touch of extra olive oil and some olives and serve!
Ingredients
Directions
Pre heat your oven to 375°F. Heat up your grill or barbecue to medium high as this will help to achieve that nice smokey charred taste.
Slice the eggplant into 3 thick places and brush with about a tablespoon of olive oil. Then place on the barbecue for 12 minutes, turning at 4 minute intervals.You will want to see the skin begin to char and the flesh become soft before removing from the grill.
Place the eggplant on a tin foil lined baking sheet and place in oven for 20 minutes. Once done, let the eggplant cool and then remove the skin from the flesh, placing the flesh in a medium sized bowl. Use a fork to mash the eggplant into a smooth consistency.
Add the tahini, lemon juice, cumin, olives, olive oil and garlic. Use a hand blender to blend throughly. Add the salt, pepper and parsley and mix again. Taste the dip and add any additional salt, tahini or lemon juice, to taste.
Place in a serving bowl, drizzle with a touch of extra olive oil and some olives and serve!
