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15 minutes

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Brinjal recipes

Butter-bean baba ganoush

25 minutes

Butter-bean baba ganoush

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 25 minutes

Ingredients

2 medium brinjals
1 x 400 g can butter beans, drained
2 T parsley
2 T coriander
2 cloves garlic, crushed
4 T lemon juice
1 t lemon zest
1⁄4 cup olive oil
1 green chilli (or to taste)
salt, to taste

For the dressing, toss:

2 T parsley, chopped
12 capers, chopped
12 green olives, pitted and chopped
3 T sultanas
1⁄4 cup balsamic vinegar
60 g pine nuts, toasted

Method

1. Preheat the oven to 180°C. Bake the brinjals for 25 minutes, or until very soft.

2. Allow to cool slightly, then spoon out the flesh and blend with the remaining ingredients until smooth. Season to taste.

3. Spoon the purée onto a platter and spoon over the dressing.

Find more dip recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Butter-bean baba ganoush

Butter-bean baba ganoush

Ingredients

Method