Mediterranean Baba Ganoush

Instructions

• Preheat oven 190 degrees Celsius.
• Halve the eggplants.
• Make some slits in its flesh with a knife.
• Brush with olive oil. Season with smoked paprika, salt and pepper.
• Transfer the aubergine, cut side up, in a lined baking tray.
• Roast for 35 mins. until tender.
• Cool. For two of the pieces scoop out the flesh leaving the skin behind.
• For the other two leave a rim of 1 cm round the edge so that they will be used as serving vessel. Transfer aubergine flesh to the strainer over a mixing bowl.
• Stir the eggplant to release some moisture. Put the flesh into a clean bowl.
• Add the garlic, lemon juice, tahini, half the parsley, olive oil, salt and pepper and mash with a fork.
• Transfer the mixture in the aubergine shells.
• Drizzle some more olive oil and sprinkle some more parsley.
• Serve with black olives and toasted gluten free pita bread.