Scorched Eggplant, Tuna And White Bean Dip

Robin Boyle Finger Food, Middle Eastern, Nibbles & Hors d'oeuvres, Recipe

Say it quickly and you could think that Baba Ghanoush was named after someone called Barbara. It came to our notice as Lebanese restaurants began to proliferate in Melbourne. Now it is more or less a household term. It is based on smoked or charred eggplant (aubergine) and tahini (made from ground sesame seeds). To these add some garlic, lemon …