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Mediterranean

Poached leek panzanella

10 minutes

Christmas recipes

Roast duck with creamy leeks

1½ hours

Baba ganoush with roast baby beetroot and almond brittle

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour 20 minutes

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 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

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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Baba ganoush with roast baby beetroot and almond brittle

Baba ganoush with roast baby beetroot and almond brittle

Ingredients

Method