Baba Ganoush – Roasted Eggplant Dip With Nachos

 Baba Ganoush – Roasted Eggplant Dip With Nachos

Ingredients:

2 eggplants
3 tablespoons tahini
2 tablespoons fresh squeezed lemon juice
2 cloves of garlic, grated .
Salt to taste
Top with olive oil, pomegranate seeds, sesame seeds , minced parsley or corainder.
Nachos any flavor.

Method

1. Using a fork polk several holes over each eggplant.
2. Place eggplants on your bbq  at high heat. Alternatively you can broil them in your oven
     for a slightly less smokey flavour.
3. Cook eggplants for 20-30 minutes, turning once, until they are soft but well charred on the outside.
4. Remove eggplants from bbq and place in a bowl covered with tin foil.
5. Once eggplants are cool enough to handle ,peel the skin off and place all the flesh in a bowl. 
    Add any of the liquid left in the bowl the eggplants were cooling in to the eggplant flesh.
6. Place all the eggplant flesh and liquid into a food processor. Add tahini, lemon juice, garlic and 
    salt and process till smooth. You can also use a fork for a chunkier texture.
7. Place baba ganoush in a bowl and top with  olive oil, pomegranate seeds, sesame seeds ,
    minced parsley or corainder
8. Njoy with Nachos