Smokey Baba Ganoush

The traditional Middle Eastern aubergine dip scorched for smokiness. Blended with KNORR Garlic Puree and finished with sumac.
Served with khobez bread for a shareable appetizer.

Prepare the Baba Ganoush:
- Score the aubergine and toast over gas flame to scorch the skin.
- Drizzle with half theolive oil androast in combi oven for 25 minutes at 180c until soft.
- Remove pulp from skin and chop finely or blend in food processor.
- Transfer to a mixing bowl, and fold through KNORR Garlic Puree, tahini, dairy free yogurt , olive oil and lemon juice.
- Season to taste.
To serve:
- Cut Khobez into triangles and toast lightly.
- Spoon the prepared Baba Ganoush into a bowl and top with olive oil, sumac, and chopped parsley.