Baba Ganoush

I have often been asked for my recipe for the classic from Lebanese cuisine. It's quick and easy to make and the perfect summer dip.

It's important to have a good amount of tahini at home when preparing it.

I always have a big bucket at home. I never know how many people will come over for a barbecue.

Ingredients

3 eggplants

2 cloves garlic, finely grated

1/2 lemon

1tsp cumin

3 tbsp tahini

4 tbsp olive oil

bunch of fresh parsley

Salt, pepper

sesamen seeds

pomegranate

The aubergines are usually cooked over an open flame for a few minutes. However, the smoky taste is often too much for me, so I put the aubergines in the oven with a little salt and olive oil for 40 minutes at 180 degrees.

Leave to cool slightly, carefully peel off the skin and leave to drain in a sieve for 15 minutes.

Place in a blender with the lemon, tahini, olive oil, cumin, salt and pepper.

Blend only a few times so that some of the aubergine remains.

Chop the parsley and fold in.

Drizzle with a little olive oil for decoration and sprinkle with sesame seeds and pomegranates.