Baba ganoush with roast baby beetroot and almond brittle

Baba ganoush with roast baby beetroot and almond brittle

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  • 4 to 6
  • Easy
  • Health conscious Meat-free Pescatarian
  • 15 minutes
  • 1 hour 20 minutes
  • Woolworths Signature Series Spier Merlot 2015

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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