I absolutely love eggplant! When my husband and I were newly weds, I cooked for him an eggplant meal which he politely ate but I noticed he was not enjoying. When I asked him what was wrong, he looked at me and said “honey, I love anything you cook but I'm not a fan of eggplant”

WHAAAT!!! …..Totally crushed. My marriage mission was to make his tastebuds appreciate the delishiouness of eggplant LOL!

I realised it all came down to how the eggplant was cooked. I figured out that he preferred eggplant when it had a smokey flavour to it. So when I made Baba Ganoush, I made sure the eggplant was charred first and this made a huge difference. The addition of spices and lemon created a tangy, flavoursome and aromatic dip that we now enjoy as a dip, a spread or as a condiment.

2 large eggplants

120g freshly squeezed lemon juice

120g tahini

2 garlic cloves crushed

40g olive oil

100g pine nuts plus a few to garnish

1/2 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp sweet paprika

1/2 tbs pink himalayan salt and black pepper

pomegranate seeds to garnish

  1. Char the eggplants on all sides. You can do this either on your stove top or on the BBQ. Use tongs to rotate the eggplant once it begins to blacken, split and go alittle soft. Now place the eggplant in the oven on baking sheet and tray after the charring process for 20 minutes at 220 C / 430 F. Allow to cool and peel the skin off.

  2. In a food processor / thermomix add the garlic, eggplant, lemon, tahini, olive oil, pine nuts, cumin, coriander, paprika and salt. Combine well.

  3. Pour into a bowl and garnish with some pine nuts and pomegranate seeds and a good drizzle of added olive oil.

  4. Serve with flat bread, vegetable sticks, corn chips or if you love eggplant as much as I do, I eat it with my barbecued steak.

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