Babaganouj With Crudites
Ingredients
1 large eggplant
1/4 cup Lebanese or Middle Eastern Tahini
3-4 tbs fresh lemon juice
4 cloves garlic, peeled and chopped
1/2 tsp sweet smoked paprika
1/4 tsp chipotle pepper
1/2 tsp Himalayan pink salt
1 organic cucumber, scrubbed, ends trimmed and sliced, for serving
1 organic red pepper, washed, dried, stem and seeds removed, sliced, for serving
harissa paste, for serving (optional)
Method
Preheat oven to 200c.
Bake the eggplant for 30-45 minutes until the flesh feels like soft butter when a knife is inserted. Take the eggplant and allow to cool,
Scoop out the flesh of the eggplant and place in a high speed blender jar. Add the tahini, lemon juice, garlic, smoked paprika, chipotle pepper and salt. Blend until creamy.
Serve right away with harissa paste if you like some spice along with crudites.
If you have left overs, when you eat it, put what you want to use in the blender to regain its creaminess as the dip with congeal when it is refrigerated.
