Parmesan & Thyme Baba Ghanoush
A tasty aubergine spread that will complement any meze platter or sandwich
- Makes : 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
2 medium aubergines
4 Tbsp (60 ml) tahini
2 cloves garlic, peeled and crushed
6 Tbsp (90 ml) freshly squeezed lemon juice
1/4 tsp ground cumin
2 Tbsp (30 ml) olive oil (plus extra for drizzling)
Freshly milled salt and black pepper, to taste
Parmesan shavings, to serve
Fresh thyme, leaves removed from the stalks, to serve
Preheat oven to 180 °C.
Prick the aubergines all over with a fork (about 10 times) and place on a baking paper lined baking tray.
Bake for 30 minutes until the aubergines become very soft. Remove from the oven and allow to cool before peeling off the skin and discarding (or adding to the compost heap).
Cut the peeled aubergine into large chunks and place in a food-processor. Add the tahini, garlic, lemon juice, cumin, olive oil, salt and pepper. Blend for about 1 minute until the mixture is smooth.
Transfer the mixture to a serving bowl, drizzle with olive oil and top with a generous amount of Parmesan shavings and scatterings of thyme.
Serve at room temperature with thick slices of toasted baguette.