Ingredients

Method

For the baba ganoush:
• 6 brinjals
• 4 T olive oil
• 2 cups Woolworths double-cream plain yoghurt
• 1 t liquid smoke extract
• 100 g can 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

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.

Scoop out the flesh and place in a blender. Add the yoghurt and liquid smoke extract and pulse until chunky.

To make the roast baby beetroot, toss the beetroot in salt and olive oil and roast at 200°C for 40 minutes.

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.

Discover more vegetarian recipes here.