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Healthy Eating Recipes

Baba Ganoush

1 hour 5 minutes
Baba Ganoush
  • Step 1

    Preheat oven to 230°C/450°F. Prick each fresh local eggplant several times with the tip of a sharp knife, then place on a lightly oiled baking sheet. Roast in the oven for 45-60 minutes, turning them over halfway until the skins are wrinkly and the eggplants feel soft when lightly pressed.

  • Step 2

    Leave the eggplants until cool enough to handle, then peel away the blackened skins and put the flesh into a colander. Press with the back of a ladle to squeeze out as much liquid as possible, then tip the eggplant flesh onto a board and chop roughly (or blitz in a blender for a smooth texture if preferred).

  • Step 3

    Put the chopped eggplant into a bowl and add the lemon juice, tahini, yogurt, garlic, thyme leaves and seasoning. Mix well..

  • Step 4

    Spoon the baba ganoush into a serving bowl and drizzle a little extra virgin olive oil over the surface. Sprinkle with a little sumac or chopped parsley to garnish and serve with warm flat bread. (Serves 4-6)

  • 600-650g local baby eggplants
  • Little of extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 1/2 tbsp tahini (sesame seed paste)
  • 2 tbsp natural yoghurt
  • 2 fat garlic gloves, peeled and crushed
  • 1 tsp thyme
  • Sea salt
  • Black pepper
  • Sumac (optional)
  • Chopped local parsley (optional)