Baba Ghanoush
Serves: 4
Prep time: 10 minutes
Cook time: 45 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 eggplant, cut in half length ways
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon tahini
- 1 clove garlic, peeled
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 lemon, juiced
- Pepper to taste
Method:
- PREHEAT oven to 180˚C.
- PLACE eggplant on a baking tray, flesh side up. Score the flesh with a sharp knife and drizzle with one tablespoon olive oil. Be careful not to pierce the skin.
- ROAST the eggplant in the oven for 45 minutes or until soft. Set aside to cool.
- SPOON the eggplant flesh out and discard the skin.
- COMBINE in the eggplant, remaining olive oil, tahini, garlic, paprika, cumin and lemon juice in a blender. Pulse until well combined. Season with pepper.
- SERVE with vegetable sticks or wholemeal pita bread.
What's Great About It:
This middle eastern favourite gives you a serve of veg and pairs perfectly with wholemeal pita bread and chopped veggies. Try spreading it on your favourite wrap or sandwich!
