Babaganoush
1 tsp Olive oil
Salt and pepper (to taste)
1 clove Garlic (Crushed)
1 Tbs Lemon juice
1 ½ Tbs Plain yoghurt
1 ½ Tbs Tahini
½ tsp Ground cumin
1 Tbs Corriander (Chopped)
Method:
1. Prick eggplant all over with a fork place on a greased tray and, roast for 30 to 40 minutes in a preheated oven at 200C
2. Remove eggplant from oven and place in a bowl of cold water for about 5 minutes.
3. Peel eggplant and add soft inner flesh to remaining ingredients, Blend then serve.
Salt and pepper (to taste)
1 clove Garlic (Crushed)
1 Tbs Lemon juice
1 ½ Tbs Plain yoghurt
1 ½ Tbs Tahini
½ tsp Ground cumin
1 Tbs Corriander (Chopped)
Method:
1. Prick eggplant all over with a fork place on a greased tray and, roast for 30 to 40 minutes in a preheated oven at 200C
2. Remove eggplant from oven and place in a bowl of cold water for about 5 minutes.
3. Peel eggplant and add soft inner flesh to remaining ingredients, Blend then serve.