Baba Ghanouj

Eggplant  2 small pcs
Al Nakhil Tahina 1/2 cup
Lemon 1 pc.
Garlic 2 cloves
Salt 1/2 teaspoon
Olive Oil 1 tablespoon

1. Prepare the eggplant: For the optimal smoky flavor, grill the eggplants outside on a charcoal grill. However, cooking it inside on your gas top is also fine. In both cases, you need to cook the eggplants for around 35 minutes while constantly flipping them to avoid burning one side. You will know they are ready once they become soft and mushy. Then, peel off the skin and mash the inside with a fork or pestle until you reach your desired texture.

2. Prepare the tahina: Al Nakhil tahina consists of 100% roasted hulled sesame seeds. Since no preservatives are added to the tahina, oil separation will naturally occur. This does not mean that the tahina can no longer be used. To properly bring back the creamy consistency of the tahina, you need to mix properly with a spoon until everything is homogenized. Never remove the separated oil to prevent the tahina from solidifying and losing its consistency. Once done mixing, you will notice that the tahina is back to its original form. Simply shaking the jar is NOT enough because the bottom would be very thick.

3. Add the tahina, crushed garlic cloves, squeezed lemons, and salt to the eggplant and mix them altogether using a spatula.

4. Transfer the homogenized mixture to a bowl of your preference and use a spoon to smoothen it. Then drizzle the olive oil on top.

5. Optional: Add pomegranate seeds on top for a sweet addition and decorate with mint or parsley.

6. Enjoy this Lebanese mezze with pita bread or any of your favorite Mediterranean dish.

Bon appetit