Baba Ganoush

INGREDIENTS

2 large aubergines
¼ cup tahini
Juice of 1 ½ – 2 Lemons
2 cloves of garlic, Minced
½ tsp Supreme Cumin Powder
½ tsp Supreme Chilli Flakes
Small Handful of fresh parsley leaves, chopped
Salt to taste
Garnish:
Extra virgin olive oil
Chopped parsley leaves
Pomegranate seeds

METHOD

Preheat the oven to 200°c. Using a fork pierce the aubergines and place on a baking tray. Roast in the oven for 30-40 mins or until soft. Remove and cool. Once cool enough to touch, cut and spoon out the flesh onto a chopping board and give it a rough chop. Then add chopped aubergine flesh, tahini, lemon juice, minced garlic, cumin powder, chilli powder, chopped parsley and salt into a bowl and mix well. Place in a serving bowl, make a well using circular motions with the back of a spoon. Drizzle with extra virgin olive oil and garnish with parsley leaves and pomegranate seeds. Serve with warm pita chips.