Baba ganoush with dukkah
Preheat oven to 200°C. Score flesh of 2 halved eggplants. Insert 4 thinly sliced garlic cloves into scored eggplant. Place eggplant on lined baking tray, cut-side up, and drizzle with oil. Cover with foil. Bake 1 hour until flesh is tender. Scoop eggplant flesh into a sieve and drain well.
DUKKAH In a pan, stir ¼ cup chopped hazelnuts, ½ cup sesame seeds, 1 tbsp ground coriander, 2 tsp ground cumin until golden. Stir in 2 tsp salt. Process eggplant, 1/ cup olive 3 oil, 1/ cup tahini and juice 3 1 lemon until smooth. Season. Serve with dukkah, pomegranate seeds and flatbread.