- 1 large eggplant
- ¼ cup tahini
- 1 large garlic clove
- Juice of ½ lemon
- 1 teaspoon sea salt flakes
- To serve, olive oil, smoked paprika, ground cumin, toasted pine nuts, chopped fresh parsley, micro herbs
- Roast and char eggplant on an open fire on medium-low heat. Use tongs to rotate and cook all over until the eggplant is completely cooked, the skin flaking and juices are starting to run out (the process should take 10-15 minutes)
- Place roasted eggplant in a shallow rimmed bowl. Rest for 10 minutes and allow to cool to room temperature. At this point, sticky juices will be released in the bowl. Pour this out into a bowl for later.
- Gently peel the flaking skin of the eggplant and scoop the flesh into a small food processor. Add the reserved eggplant juices, tahini, garlic, lemon juice and sea salt flakes. Process into a silky-smooth purée.
- Scoop baba ghanoush into a shallow serving bowl. Using the back of a spoon, make a swirling pattern in the dip. Drizzle olive oil into the swirls. Sprinkle smoked paprika and ground cumin. Top with toasted pine nuts, parsley and micro herbs.