Ingredients
Prepare the Baba Ganoush:
-
Aubergine 800 g
-
Olive oil 30 ml
-
Tahini Paste 20 g
-
Plant Based Yogurt 20 g
-
Lemon juice 10 ml
To serve:
-
Olive oil 20 ml
-
Sumac 10 g
-
Flat leaf Parsley 10 g
-
Khobez 600 g
Preparation
-
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.