Baba Ganoush

Ingredients

• 600-650g local baby eggplants
• Little of extra virgin olive oil
• Juice of 1/2 lemon
• 1 1/2 tbsp tahini (sesame seed paste)
• 2 tbsp natural yoghurt
• 1 tsp thyme
• Sea salt
• Black pepper
• Sumac (optional)
• Chopped local parsley (optional)

Steps

1. Preheat oven to 230 deg °C / 450deg °F. Prick each fresh local eggplant several times with the tip of a sharp knife, then place on a lightly oiled baking sheet. Roast in the oven for 45-60 minutes, turning them over halfway until the skins are wrinkly and the eggplants feel soft when lightly pressed.
2. Leave the eggplants until cool enough to handle, then peel away the blackened skins and put the flesh into a colander. Press with the back of a ladle to squeeze out as much liquid as possible, then tip the eggplant flesh onto a board and chop roughly (or blitz in a blender for a smooth texture if preferred).
3. Put the chopped eggplant into a bowl and add the lemon juice, tahini, yogurt, garlic, thyme leaves and seasoning. Mix well..
4. Spoon the baba ghanoush into a serving bowl and drizzle a little extra virgin olive oil over the surface. Sprinkle with a little sumac or chopped parsley to garnish and serve with warm flat bread.