This tasty dip will make use of your harvested eggplants and can be served with toasted pita or warm Turkish bread.
2 eggplants, pricked with a fork and rubbed with a dash of olive oil
2 garlic cloves peeled, crushed and finely chopped
3 tbsp olive oil
3 tbsp tahini
1 tsp ground cumin
3 tbs Italian parsley, finely chopped
Freshly ground black pepper
Preheat oven to 200 C. Place two whole eggplants onto a greased and baking paper lined baking tray. Cook for approximately 30-40 mins or until very soft and well roasted.
At this point you can chose to char grill the eggplants over a grill or bbq. Turn the eggplant regularly with tongs until blackened on both sides - this will give your Baba ghanoush a char grill flavour. Alternatively, simply follow the next steps without char grilling the eggplant.
Once cooked, scoop the flesh out of the eggplants and put in a food processor with all the remaining ingredients. Give them all a quick whizz ensuring the mixture is still slightly chunky.
Season to taste with salt, pepper and lemon juice.