Babaghanoush

Ingredients 

• 1 large brinjals
• 3-5 garlic cloves
• Salt to taste
• 6 tablespoons tahini
• 5-6 sprigs fresh parsley
• 2 tablespoons lemon juice
• 8 tablespoons olive oil
• 2 black olives, sliced

Method

1. Preheat oven to 200°C. Prick brinjal with a fork.
2. Roast it in a preheated oven at 200°C till the skin gets charred. Alternatively you can roast it over an open flame. Peel and chop roughly.
3. Put the brinjal in a blender along with garlic and blend. Add salt, tahina, parsley and lemon juice and blend till smooth. Add six tablespoons olive oil and blend some more.
4. Transfer into a serving bowl. Chill in the refrigerator.
5. Just before serving garnish with black olives, drizzle the remaining olive oil on top and serve chilled.

Nutrition Info