Abigail Donnelly, Author at Woolworths TASTE

Christmas recipes

Roast duck with creamy leeks

1½ hours

Egg recipes

Basic custard

10 minutes

Baba ganoush with roast baby beetroot and almond brittle

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour 20 minutes

Ingredients

For the baba ganoush:

6 brinjals
4 T olive oil
2 cups Woolworths double-cream plain yoghurt
1 t liquid smoke extract
100 g pistachios
1 t pink peppercorns, crushed
2 x 50 g bars Woolworths almond brittle, crushed

For the roast baby beetroot:

2 x 350 g packets baby beetroot
1 t Maldon salt
4 T olive oil

Method

1. To make the baba ganoush, preheat the oven to 180°C. Drizzle the olive oil over the brinjals and roast for 40 minutes, or until soft and cooked through.

2. Scoop out the flesh and place in a blender. Add the yoghurt and liquid smoke extract and pulse until chunky.

3. To make the roast baby beetroot, toss the beetroot in salt and olive oil and roast at 200°C for 40 minutes.

4. To serve, dollop the baba ganoush onto a plate, top with the beetroot and sprinkle over the pistachios, pink peppercorns and almond brittle.

Cook's note: Take this versatile smoky baba ganoush up a few notches with pistachios, almond brittle and the earthy flavour of roast beetroot and serve with roast chicken, turkey or duck.

Discover more vegetarian recipes here.

Roast chicken with peach hot sauce

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Harissa-rubbed chicken with heirloom tomato salad

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Baba ganoush with roast baby beetroot and almond brittle

Baba ganoush with roast baby beetroot and almond brittle

Ingredients

Method