BABA GHANOUSH (1)

The secret to a good baba ghanoush is charring the eggplant skins to get an internal smoky flavour and this is done in your oven and dry roasting till very soft . Preheat your oven to 200deg C . Prick 2 large eggpants all over with a skewer and the place whole on a baking paper lined tray . Cook until the eggplant body is wrinkled and soft when touched .