Baba Ghanoush

Ingredients:

• 3 eggplants, medium sized
• 1 garlic clove (peeled)
• 3 tbsp olive oil
• 2 lemons (juice only)
• sea salt
• black pepper (ground)
• 3 tsp red wine vinegar

Garnish

• parsley (fresh, chopped)
• black olives (chopped)

Instructions:

1. Cut the eggplants in half and place them, cut side down, under a hot grill/broiler until the skin is charred and the flesh feels soft (about 20 minutes).  Leave them to cool, then remove the skin.  It should come off very easily.
2. Put the eggplant flesh into a food processor with the garlic, oil and a couple of tablespoons of lemon juice.  Whizz to a smooth, creamy puree. Taste and season, adding more lemon juice and the red win vinegar as necessary, to give a good piquant flavor.
3. To serve, spoon the mixture into a small bowl and serve sprinkled with chopped fresh parsley and garnished with some black olives.

Servings: 4

Source: A Vegetarian Christmas by Rose Elliot; p.59