Author Notes: I can´t stop admiring Middle East cuisine, it´s so rich in flavours, colours, textures, fragrances. I simply love the way they combine all the ingredients and the way the result of all the weird mixes surprises me in the end. My transaction from a messy dieter to a healthy vegetarian became so much more colourful and joyful once I headed East 😉
Baba Ganoush or just a simple eggplant dip cheers up one´s table and one´s heart 🙂 —Ausra de Araujo
teaspoons freshly grated garlic
tablespoon Fresh tahini paste (not made from roasted sesame seeds one!!)
Juice and zest of 1/2 lemon
pinches of sea salt
zata´ar to decorate
raw olive oil to drizzle
- Slice eggplant in half, and roast in 200º oven until soft. Let it cool.
- Scoop out the inside, leaving the skin out and along with all the other ingredients, except the olive oil and zata´ar blend in the food processor until smooth.
- Decorate with Zata´ar and olive oil. I like it well chilled but serve it warm is also tasty.