Babaganoush

INGREDIENTS

2 small to medium eggplants

Juice of 1.5 lemons

1 tablespoon tahini

1/3 cup olive oil

Pinch of hot paprika

Pinch of salt

Opt: 6 drops of liquid smoke

METHOD

a) Place whole eggplants under a broiler/oven grill on high for at least an hour, turning with tongs every 15 minutes or so OR

b) Bake whole eggplants at 200 degrees celsius for an hour, before removing with tongs and placing directly over a stovetop flame. Allow to blacken/smoke until the flesh begins to bubble.

Once fully incinerated, scrape the flesh of the charred eggplants into a food processor  or bowl, avoiding pieces of burnt skin (discard). Follow with all the ingredients except for the liquid smoke.

Process on high for about 20 seconds, or give the mixture a hearty stir with a fork if not using a food processor.  Taste before adding the liquid smoke if needed. It should now taste so addictively smoky that in future your mouth will water at the sound of a fire alarm.