babaganoush

oh eggplant, you are so wonderful. this is my favourite eggplant recipe of all time.

1 medium (500-600g) eggplant

to taste:

tahini

olive oil

lemon juice

smoked paprika

salt

chilli powder

crushed garlic

on a gas burner, sit the whole unpeeled eggplant over the flame. turn gently so that the whole eggplant is burnt on the outside and soft and cooked inside. carefully rinse the burnt skin off under cool running water. 

blend the peeled eggplant with all the other ingredients. add the flavours a little at a time and adjust as needed.