Baba Ghanoush

How to make baba ghanoush 

• Preheat the grill to hot.
• Cut the eggplant into 0.5 cm | 0.25" thick slices and sprinkle with salt.
• Place in a colander in the sink and leave for 10 minutes.
• After 10 minutes, pat the slices dry with kitchen paper.
• Arrange on a large baking tray and drizzle with flaxseed oil, seasoning with salt and pepper at the same time.
• Grill for 6-8 minutes, turning occasionally, until golden and lightly charred.
• Remove from the grill and wraps the slices in a sheet of aluminium foil.
• Leave to cool for 5 minutes.
• Remove the skin from the eggplant after 5 minutes and roughly chop the flesh.
• Combine in a food processor with the garlic, lemon juice, cumin, and tahini, and blend on high for 1-2 minutes until smooth and creamy.
• Season to taste as needed.
• Spread the mixture on a serving plate and garnish with the extra-virgin olive oil, pine nuts, parsley, and smoked paprika.