04 June 2006

WHB #35: Baba ghanoush with mint

I just love baba ghanoush: it makes a wonderful dip or filling, it’s easy to make, it tastes wonderful, and with the addition of mint it’s even more refreshing!

2 large aubergines (eggplants)
1 clove of garlic
1 teaspoon of cumin
The juice of 1/2 lemon
1 tablespoon of thaini
1 pinch of ground chilli pepper
1 table spoon of extra virgin olive oil
5-6 mint leaves
1 tablespoon of pine nuts
Salt and pepper

1 tablespoon of toasted pine nuts to serve

Preheat the oven at 200° C (392 F).
Wash the aubergines and prick them all over with a fork. Put them on a baking tray and cook in the hot oven until tender (30-45 minutes). Remove from the oven, halve them and let them cool completely.
Scoop out the flesh and put in the food processor with all the remaining ingredients. Blend until smooth.
Let it rest in the fridge for at least 1 hour.
Serve as a dip, sprinkled with the toasted pine nuts.