Cut the aubergines in half and put
them on an oiled baking tray.
Bake in a preheated oven
(190C/375F/Gas 5) for 45 minutes.
Allow to cool,
Scrape the flesh away from the
skin and put into a food processor.
Add the garlic, salt, tahina
paste, lemon and cumin.
Blend to a smooth paste.
It is traditional to serve the dip
on a flat plate decorated with parsley leaves and olives.
A most delicious dip from the Middle East
made with aubergine and tahina paste made from crushed sesame seeds. If
you have never tasted homemade baba ghanoush you have missed a wonderful
treat.
