Side Servings
Baba ganoush with roast baby beetroot and almond brittle
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Wine/Spirit Pairing
Woolworths Signature Series Spier Merlot
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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