Baba Ghanoush To Die for

Baba Ghanoush

Ingredients

4 Japanese eggplants (or 2 small-to-medium eggplants)

1 tsp Minced Garlic

1 lemon pressed or about 2 Tbsp juice

1/3 cup tahini

1/2 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish

4 tsp Donair seasoning

1 tsp SPG

chopped fresh flat-leaf parsley (optional for garnish)

DIRECTIONS

Preheat the oven to 400 degrees F. Cut eggplant in half lengthwise. Brush olive oil and place cut side down on sheet pan lined with sheet pan liner. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 - 40 minutes .

Set the eggplant aside to cool for a few minutes and then scoop out the flesh with a large spoon, (discard skin) into a small food processor.

Cut lemon in half using our ceramic knife. Using the 2 in 1 citrus press. Squeeze juice into blender.

Add all other ingredients to blender and give it a blitz till smooth and creamy in texture.

Remove and serve in dish - drizzle with olive oil and garnish with parsley. Serve with vegetable or homemade pita chips.