Beetroot Baba Ganoush

Beetroot Baba Ganoush


Preheat oven to 200ºC.

Cut eggplants in half lengthways and place in a roasting dish, cut side up. Rub the garlic into the eggplant and drizzle 2 tablespoons of the oil over the top. Cover in tin foil and place in the oven for 1 hour.

Once the eggplant has cooled, scrape the flesh out into the bowl of a food processor. Add the rest of the ingredients and blend until combined but not completely smooth to maintain some texture. Serve topped with a drizzle of oil, parsley and pomegranate seeds.

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