Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
10
- 2 eggplants
- 1/2 bunch continental parsley, leaves picked
- 1/4 cup light Greek-style natural yoghurt
- 1tablespoons Macro Organic hulled tahini
- 1/2 lemon, juiced
- 1 clove garlic, crushed
- 2 wholemeal Lebanese bread rounds
- 100grams Sweet Solanato® tomatoes, thickly sliced
- 2 Qukes® baby cucumbers, sliced
- 2tablespoons Kalamata olives, quartered
- 1/4teaspoons smoked paprika
- 2teaspoons extra virgin olive oil
Description
The smoky flavour of the baba ganoush gives this dish a unique twist that will tantalise taste buds. Serve with toasted Lebanese bread and a tomato salsa for a delicious meat-free appetiser.
Method
Step 1 of 4
Heat a barbecue grill on medium-high heat. Add eggplant and cook, turning often, for 25 minutes or until charred and very soft. Transfer to a heatproof bowl and set aside for 1 hour to cool. Remove and discard skin. Place eggplant flesh in a colander set over a bowl for 20 minutes to drain excess liquid.
Step 2 of 4
To make baba ganoush, place eggplant in a food processor and blitz until almost smooth. Transfer to a small bowl. Finely chop half of the parsley. Add chopped parsley, yoghurt, tahini, lemon juice and garlic. Season with pepper and stir to combine.
Step 3 of 4
Meanwhile, heat barbecue grill to medium-high heat. Add bread and cook for 1 minute each side or until toasted.
Step 4 of 4
Transfer baba ganoush to a serving plate. Combine tomato, cucumber, olives and remaining parsley leaves in a small bowl. Add tomato mixture to baba ganoush. Sprinkle with paprika. Drizzle with oil. Serve with bread.
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