ROAST GARLIC BABA GANOUSH
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.