Baba Ghanouj (Cold Eggplant Puree)

INGREDIENTS

2 large eggplants

2 garlic cloves (or just one, depending on how "garlicky" you like it)

1 lemon juice

3 tbsp tahini (sesame paste)

1/2 cup fresh mint leaves (or 1-2 tbsp dry mint)

1/2 tsp ground black pepper

Salt to taste

Extra virgin olive oil

Ground paprika

PREPARATION

Preheat the oven to 350°F. 

Wash the eggplant and cut in halves. 

Cover an oven tray with aluminum foil and place the eggplant on top, skin side up.
Pour a little olive oil on top and cook in the oven for 30 minutes.

Remove the eggplant from the oven and peel it (discard the peel).
Let them cool down to room temperature.

Place the eggplant in a food processor.

Chop and slice garlic, add.
Add lemon juice, tahini, salt, black pepper and mint leaves.

Blend it until smooth.

Serve on a plate, spreading it out with a spoon.
Pour some extra virgin olive oil on top.
Sprinkle ground paprika and decorate with mint leaves.

Serve with warm pita bread (or corn tortillas or chips for GLUTEN-FREE) for dipping.

You can keep this in the fridge in a proper container for a couple of days.