A creamier companion to hummus, this classic baba ganoush will complete your Hanukkah table. This recipe is created by the founder of Cape Town deli Sababa, Tal Smith.
- 2 medium brinjals
- 4 T Woolworths tahini
- 1 lemon, juiced
- 2 cloves garlic, crushed
- salt, to taste
1. Cook the brinjals over an open flame until blackened, turning them constantly so they cook evenly. Once black all over, remove from the heat and allow to cool a little.
2. Remove the skin and push the flesh through a colander to remove any excess liquid.
3. Cut the brinjals up slightly, then blend with the tahini, lemon juice, garlic and a pinch of salt. Add some water at this stage if you prefer it less thick.
Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana