Baba ganoush with pita and veggie sticks
1 hr 10 min
Go light with a Mediterranean-style veggie dip. Serve this eggplant delight with carrot sticks and flatbread. Delicious
¼ cup(s), (70g)
¼ cup(s), (60ml)
2 individual, (2x75g, rounds)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place eggplant over a flame or barbecue and cook, turning, for 10 minutes or until evenly charred. Place on a baking tray and bake for 30 minutes. Cut in half, then cool for 10 minutes.
- Scoop out soft flesh from eggplant and place in a food processor. Add tahini, garlic and juice and process until smooth. Season with salt and freshly ground black pepper.
- Lightly spray each pita bread with oil. Sprinkle with dukkah and bake for 5 minutes. Cut into wedges and serve on a platter with baba ganoush and raw vegetable sticks.
TIP: Baba ganoush can be made a day ahead and stored in an airtight container in the fridge.