YOU (South Africa) - - YOU LIFESTYLE -

A whole roast gar­lic bulb makes this dish de­light­fully aro­matic.

SERVES 4-6 PREPA­RA­TION: 15 MIN COOK­ING: 45 MIN BABA GANOUSH 4 brin­jals 1 whole gar­lic bulb 30ml (2T) plain full-cream yo­ghurt 15ml (1T) olive oil 15ml (1T) sesame seeds, toasted in a pan hand­ful of fresh pars­ley, chopped juice of 1 lemon salt TO SERVE

olive oil for driz­zling sea salt (op­tional) br­uschetta Pre­heat the oven to 190°C. Grease a bak­ing sheet with non­stick spray. 1 Baba ganoush Put the brin­jals on the bak­ing sheet. Wrap the gar­lic bulb in foil and add to the bak­ing sheet. Roast for 45 min­utes or un­til the brin­jals have soft­ened and the skins are lightly scorched. Re­move from the oven and set aside to cool. 2 Halve the brin­jals, then spoon the flesh into the bowl of a food pro­ces­sor. Re­move the foil from the gar­lic and press the flesh from the cloves – it will be soft – and add it to the brin­jal flesh. Add the yo­ghurt and olive oil. 3 Pulse the mix­ture un­til smooth, then add the sesame seeds, pars­ley and lemon juice. Pulse un­til well mixed, then sea­son with salt. 4 To serve Trans­fer the baba ganoush to a serv­ing dish and driz­zle olive oil over. Sprin­kle sea salt over (if us­ing) and serve with br­uschetta.

The baba ganoush can be stored in the fridge for up to a week.

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