Middle Eastern Baba Ganoush with Veggies

Method

1. 1
   • eggplant2

   Roast the eggplants — Preheat the oven to 220°C (425°F). Pierce the eggplants a few times with a fork and roast directly on the oven rack for 30 minutes, until collapsed and blackened.

2. 2
   • eggplant2

   Scoop out the eggplant flesh — Let the eggplants cool slightly, then halve and scoop the smoky flesh into a bowl, discarding the charred skin.

3. 3
   • eggplant2
   • tahini3 tbsp
   • lemon juice2 tbsp
   • garlic2
   • olive oil2 tbsp
   • saltto taste

   Mash the baba ganoush — Mash the eggplant flesh with tahini, lemon juice, garlic, olive oil, and salt until mostly smooth with a little texture.

4. 4
   • olive oil2 tbsp
   • fresh parsley1 tbsp
   • cucumber½
   • red bell pepper1
   • smoked paprika1 tsp

   Garnish and serve — Spread onto a plate, drizzle with extra olive oil, dust with smoked paprika, and scatter with parsley. Serve with cucumber and bell pepper slices for dipping.