1-2 Flavorite glasshouse eggplants
3 tbs extra virgin olive oil
2-3 tbs roasted tahini (sesame paste)
1-2 garlic cloves, finely chopped
1 tsp ground cumin
Juice of one lemon (about 2½ tablespoons)
Salt and cayenne pepper to taste
1 tbs chopped parsley
Preheat the oven to 220°C with a rack in the upper third of the oven. Line a large, rimmed baking tray with parchment paper to prevent the eggplant from sticking. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared tray with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes.
Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
Discard all of the eggplant drippings, drain and wipe out the bowl, and place the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavour.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and cayenne pepper on top.