This creamy Middle Eastern dip, called baba ganoush, is made from roasted aubergine and is delicious with mezze or drinks.
Preheat the oven to 200 degrees. Half the aubergine and cut crosswise. Brush the top with a little oil and sprinkle with a pinch of cumin. Bake the aubergines in the oven for about 30 minutes.
Place the puree in a bowl and garnish with a little extra oil, sesame seeds and parsley. Delicious with some pita bread or naan bread.
Source: Leukerecepten by leukerecepten-nl.
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