Main Meals
Baba ganoush salad
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Wine/Spirit Pairing
Delaire Cabernet Franc Rosé
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
I’m a little confused by the mention of moskonfyt in the baba ganoush recipe as is it isn’t mentioned in the ingredients list.