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.
Vegan
Plant Based
Autumn
Winter
Summer
Spring
Ingredients
Smokey Baba Ganoush
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+
£4.84
Prepare the Baba Ganoush:
Aubergine
/g
800.0 g
0%
Olive oil
/ml
30.0 ml
0%
Tahini Paste
/g
20.0 g
0%
Plant Based Yogurt
/g
20.0 g
0%
Lemon juice
/ml
10.0 ml
0%
To serve:
Olive oil
/ml
20.0 ml
0%
Sumac
/g
10.0 g
0%
Flat leaf Parsley
/g
10.0 g
0%
Khobez
/g
600.0 g
0%
/
Prepare the Baba Ganoush:
-
Aubergine 800.0 g
-
Olive oil 30.0 ml
-
Tahini Paste 20.0 g
-
Plant Based Yogurt 20.0 g
-
Lemon juice 10.0 ml
To serve:
-
Olive oil 20.0 ml
-
Sumac 10.0 g
-
Flat leaf Parsley 10.0 g
-
Khobez 600.0 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.
