Baba Ganoush with Vegetable Crudités

• large eggplants↗4

  (about 1.2 kg), pierced all over with a fork

• zest and juice of 1 lemon
• thick garlic cloves↗2

  chopped

• tahini↗3 ст. л. tbsp
• extra virgin olive oil↗4 ст. л. tbsp

  plus a little extra for drizzling

• large carrots4

  ends trimmed and spiral-cut into thick strips

• large cucumber↗1

  ends trimmed, spiral-cut into thick strips and dried to remove excess moisture

• large zucchini1

  (about 145 g), ends trimmed and spiral-cut into thick strips

• packet of mixed radishes150g g

  cut into random shapes

Step-by-step instructions

1. 1

   Wrap the stove with aluminum foil for easier cleanup, then place each eggplant on a separate gas burner and cook, turning with tongs occasionally, until the skin turns black and the flesh softens and falls apart — about 10–15 min. If using an oven, preheat the grill to maximum temperature, place the eggplants on a tray and cook, turning them every few minutes, for about 30 min until the same effect is achieved. While the eggplants are roasting, prepare the vegetables.

2. 2

   Allow the eggplants to cool slightly, then cut them open and scoop the flesh into a colander. Let it drain for 30 min to remove excess moisture. Then place the flesh in a food processor together with the zest and juice of one lemon, the chopped garlic cloves, tahini and olive oil, and blend to the desired consistency — smooth or with small pieces.

3. 3

   Transfer the finished dip to a serving bowl and place it in the center of a plate, surrounded by the colorful vegetable slices.