Baba Ghanoush

This is a wonderful way to use parsley, serve this up with some grilled flatbread or a platter for summer entertaining. 

Aliesha MCGILLIGAN

Ingredients

  • 2 medium eggplants
  • 2 tbsp tahini
  • 1 small clove garlic, finely grated
  • Juice of 1 lemon and zest
  • 2–3 tbsp extra virgin olive oil, plus extra to serve
  • Large handful of Streamside flat-leaf parsley, finely chopped
  • ½ tsp ground cumin
  • Salt, to taste- or smoked salt

Method

  1. Char the eggplants
  2. Prick eggplants all over. Roast directly over a gas flame, BBQ, or under a very hot grill, 200°C +, turning until skins are blackened and flesh is soft and collapsing (10–15 minutes). Place in a bowl, cover, and let steam for 10 minutes.
  3. Peel away the skins and scoop the flesh. Drain in a sieve. 
  4. Roughly chop the eggplant flesh and place in a bowl. Add tahini, garlic, lemon juice, olive oil, ground cumin, and salt.
  5. Fold through the Streamside chopped flat-leaf parsley. Taste and adjust seasoning or lemon. Spoon into a serving bowl, swirl with olive oil.
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