Middle Eastern food in most definitely some of my favourite. Middle Eastern dips and spreads are a great way to keep a veggie sandwich interesting and add extra nutrition and flavour to your salad veggies. Tahini appears in a great deal of Middle Eastern cuisine. Made from ground sesame seeds this paste, which is available at any supermarket, is a great source of calcium, minerals and healthy omega-3 fats.
Technically speaking the king of Middle Eastern cooking, Yotam Ottolengi, say that traditional Baba Ganoush does not include tahini but I always include it in my recipe. I like the added nutrition along wit the texture and flavour it brings.
- 2 large eggplants
- 4 tablespoons tahini
- 1 chopped clove of garlic
- juice of 1 lemon
- salt and pepper
- 2 tablespoons chopped continental parsley
- Bake the whole eggplants on a hot BBQ for 30-45min or until black on the outside and soft on the inside. Turn regularly while cooking.
- Scoop the soft insides out of the burned skins and allow to cool (discard the skins).
- Combine the cooked eggplant, tahini, garlic, lemon juice, salt and pepper in your food processor until smooth.
- Once combined stir through the chopped parsley.
- Serve with vegetable crudités or in your favourite veggie sandwich.