Babaganoush


INGREDIENTS:



To prepare the babaganoush, start by washing and thoroughly drying the aubergines. Then place them on a baking sheet lined with parchment paper and bake them in a static oven preheated to 350°F for 1 hour and a half (if using a fan oven, bake at 320°F for 1 hour and 20), turning them a couple of times to ensure they cook well on all sides. When the skin is wrinkled and they have reached a soft consistency , take them out of the oven and, once they have cooled down, remove the stem.

Score the skin with the tip of a knife, open the aubergines and scoop out the pulp with a spoon. Transfer the pulp to a large bowl and mash it with the tines of a fork, then season with salt and pepper to taste.

Pour in the extra virgin olive oil and crush a clove of garlic into the mixture with the relevant tool, or chop it with a knife. Now squeeze the juice of a lemon with a juicer  and strain the obtained juice into a bowl with a strainer.

Gradually pour the strained lemon juice into the mixture, you can check from time to time if all of it is needed or add it later. Add the tahini. Mix everything well.

Place some mint leaves on a cutting board and chop them finely, then add them to the mixture and mix everything together, until you get a thick and lumpy cream. Your babaganoush is now ready to be enjoyed!

STORAGE

You can store the babaganoush in the fridge in an airtight container or well covered with film for 3-4 days. You can freeze it and thaw it in the refrigerator the day before using it.