This week we are cooking Baba Ganoush with Cook the Book Fridays.
A group that cooks from My Paris Kitchen by David Lebovitz.
I’ve never made baba ganoush before.
I’ve always liked eggplants, I grew up eating a lot of grilled eggplant with garlic.
I also have a deep love of all things tahini.
So for me this dish was a total success.
Grilled eggplant, tahini paste, garlic, lemon, parsley, olive oil, cayenne pepper, cumin and salt blitzed together to make this earthy, healthy dip that has a good hit of spice.
We added it to our dinner plate instead of the horseradish we usually serve this with and it went wonderfully. Everyone loved it and I will definitely make this again.

To read more thoughts on this dish, head over to the Cook The Book Fridays group.