Serving: 1/2 cup
Peel the eggplants. Cut roughly and put it overnight in the freezer. Remove from the freezer approximately two hours before you want to begin making Baba Ghanoush. This is to improve the texture of raw eggplants - No one likes eating them raw! As best I know, freezing does not degrade the enzymes in fruits/veggies. So this is still considered raw.
If you're not bothered about the whole raw food thing, then just roast the eggplants over an open flame to get that charred burnt flavor; cool them off; and then blitz them along with the other ingredients.
- Two medium sized baby eggplants (I used the small Indian variety)
- 1 tablespoon of Tahini
- Juice from half a lemon
- 2 cloves of garlic
- 5-6 cashews (Optional)
- Dash of olive/sesame oil
- Salt to taste
- In a mixer, blitz all the ingredients till its a smooth paste.
- Serve with crackers
|Frozen eggplant being thawed|
|Notice how the texture has changed|