Baba Ganoush

40 min 4 people

1 medium eggplant

1 medium clove of garlic, peeled and chopped

2 Tbsp tahini

2 Tbsp lemon juice, more if necessary

2 Tbsp extra-virgin olive oil, plus more for brushing the eggplant

1/2 tsp salt, to taste

1/2 tsp ground cumin

For serving

Organic quinoa real soffiettes

1 tomatoe, finely chopped

1 Tbsp chopped fresh parsley

2 Tbsp extra-virgin olive oil

1 tsp sesame sedes

Preheat the oven to 200°C.
Cut the aubergine in half lengthways. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skin.Drizzle with 2 tablespoons olive oil, then toss to coat.
Arrange on a baking tray, flesh-side facing up, then bake in the oven for 30-40 minutes, or until soft.
Set the eggplant aside to cool for a few minutes and then scoop out the flesh with a large spoon, leaving the skin behind.
Place the aubergine flesh in a food processor. Add the garlic clove, tahini, lemon juice, olive oil, salt and cumin. Secure the lid and blitz to a nice thick dip. Taste and adjust seasoning as needed.
In a small bowl combine chopped tomatoe, fresh parsley and a pinch of salt.
Transfer the baba ganoush to a serving bowl and drizzle olive oil on top. Then add the tomato salad and sprinkle some sesame seeds on top. Serve with Organic Quinua soffiettes. Will keep covered in the fridge for several days.

1 cup = 250 ml

1 tbsp = tablespoon

1 tsp = teaspoon