Baba ganoush with roast baby beetroot and almond brittle

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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 can 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

Cooking Instructions

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.

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

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

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.