smoky cashew baba ghanoush

  • 4 small eggplants (aubergine) (1kg)
  • 1 cup (150g) toasted cashews, plus extra to serve
  • 1 teaspoon sea salt flakes
  • 1 tablespoon lemon juice
  • sumac and micro (baby) coriander (cilantro), to serve
  • pita chips, to serve
  1. Place the eggplants directly on the flame of a gas burner or the grill of a barbecue and cook, turning every 5 minutes, for 20–25 minutes or until charred and very soft. Place in a colander and set aside to drain and cool for 5 minutes. Peel the charred skin away and discard. 
  2. Place the cashews, salt, lemon juice and three of the eggplants in a food processor and process for 1–2 minutes or until smooth and creamy. Place in a serving bowl and top with remaining eggplant, sumac, extra cashews and coriander. Serve with pita chips.  Makes 1¾ cups.
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