Smoky

Was already some time that I wanted to try a Lebanese recipe for a dip Baba Ghanouj.
Easy and flavoursome recipe with a unique smoky eggplant flavour.
I have tried several times in a Persian restaurant in Glasgow and a Lebanese one in London, so good.

It will go pretty well with the Friday aperitive to start well the weekend

Nice weekend to everybody

Recipe:
Ingredients
2 Large aubergines
1 Small garlic clove
1 Lemon
3 tbsp of tahini
1/ 2 Tea spoon of salt
Olive oil and fresh parsley for garnish

?Place the aubergines directly onto the flame on the gas hob, turning them from time to time, until the skin is charred and the flesh feels soft to touch.
?Place them in a plastic bag and leave to sweat for 5 minutes.
?Hold each one by the stalk under running cold water and gently peel off the charred skin, until you are left with the smooth bulbous flesh on the end of the stalk.
?Squeeze the flesh to get rid of any excess water and place it on a chopping board. Cut off the stalk and chop the flesh to a pulp.
?Crush the garlic and add it to the mixture with the rest of the ingredients, and with a pestle or fork mash the mixture until smooth and creamy.
?Garnish the Baba Ghanouj with olive oil and parsley.
?Leave it in the fridge to chill.