Baba Ghannouj (Smoked Eggplant (Aubergine) Puree) - cooking recipe

Ingredients

2 large fresh firm skin eggplants (2 cups after roasting and squeezing per recipe)
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 teaspoon salt
120 ml tahini (sesame paste)
40 ml lemon juice
100 ml extra virgin olive oil

Preparation

Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
Then while still blending the eggplant mixture slowly drizzle in olive oil.
Season to taste and serve with your favourite bread.