2ea Italian Eggplant
80g Soom Tahini
60g Lemon juice (juice from 2 lemons)
Hemp Seed oil or Olive oil
This is a very simple, very satisfying dip that can be eaten with a variety of vegetables, bread, and of course pita! I recommend a kitchen scale for this but also feel free to do it all by taste.
I start by Charring my two eggplant. you can do this on a gas stove or a gas grill. It is imperative that you use flame to get a nice roastie flavor and to make the skin peel off easier. Char evenly on all sides just making it black not turning it to ash. When evenly charred transfer to a bowl and cover with plastic wrap to finish cooking with the steam from the eggplant.
While the eggplant is steaming put together the Tahina. With a kitchen scale measure out tahini, lemon juice and water whisk to combine. It will get stiff and this is ok and will make the consistency of the baba perfect! Set aside when complete.
Now peel the eggplant and remove the stem. Now very roughly chop the eggplant going through it 4 times or so. Add it to the tahina, salt to taste and add a few glugs of your favorite oil. I use Hemp seed but olive oil is the traditional move! Now whisk everything to evenly combine.
To plate plop a nice few scoops in a bowl run your spoon around the center to create a well, finish with nice oil, urfa or other dried chili, any herb you prefer parsley, mint, basil, lovage whatever your heart desires they will all work here! Now eat with friends and bread!