Babaghanoush is a Turkish meze type dish that has a distinct sesame flavour brought on by the Tahini(sesame paste) and is a fantastic starter or just something to nibble on with drinks. Tahini is available in the deli section of most supermarkets. (4 to 6 people)
What you need
1kg eggplant (brinjal) (2 large)
200g plain yoghurt
2 tablespoons tahini
2 cloves garlic crushed
2 tablespoons lemon juice
Pinch of salt
Paprika to garnish
Chopped parsley and spring onions to garnish
Heat your oven to 200 Celcius, wash and dry the eggplants, then prick them all over with a fork and place them in the oven on a baking tray for about an hour or until soft. Remove from the oven and allow them to cool before removing the skin. Chop into pieces.
Place the eggplant and all of the rest of the ingredients in the first section into a food processor or blender and blend until smooth.
Season accordingly and give it a last blitz.
Remove and place in a serving dish, sprinkle with a p[inch of paprika, parsley and spring onions.
It is also a good idea to drizzle a little olive oil over the top.
Serve with pita breads or any good heavy loaf of bread heated and broken up.
Try this chorizo starter as another meze option or if you are having guests try the Lamb shanks as a main meal.