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Baba ganoush salad

By Abigail Donnelly
4
Easy
10 minutes
45 minutes

Ingredients

  • 2 large brinjals
  • 2 T olive oil, plus extra for drizzling
  • 4 garlic cloves, roughly chopped
  • 1 cup Woolworths double-cream yoghurt
  • 1 lemon, juiced
  • Salt, to taste
  • 15 g fresh dhania (coriander), to garnish
  • 50 g pecan nuts, toasted
  • moskonfyt, for drizzling

Method

Preheat the oven to 180°C.

Using a sharp knife, poke holes into the brinjals, then rub with the olive oil.

Place onto a baking tray and roast until soft, about 30–35 minutes.

Remove the brinjals from the oven and allow to cool slightly. Halve and scoop the flesh into a bowl.

Mix in the garlic, yoghurt, lemon juice and salt.

To serve, drizzle over the moskonfyt and olive oil. Garnish with dhania and pecan nuts.