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Babaganush served with sweet potato chips


Babaganush served with sweet potato chips

Ingredients 6
Servings 6
Time 45 mins

Ingredients

  • 2
    medium brinjals
  • 45
    ml
    olive oil
  • 90
    ml
    tahini
  • 2
    cloves garlic, crushed
  • Juice of 2 lemons (about ½ cup)
  • salt and freshly ground black
 

Method

30 minutes
 

Preheat the oven to 200°C.

Rub the outside of the brinjals with olive oil and place in a roasting pan.

Roast the brinjals until the skin has charred and the interior is tender.

Allow to cool.

Peel and seed the cooled brinjals and roughly chop the flesh.

Transfer to a food processor and add tahini, garlic, lemon juice, salt and pepper to taste and a few teaspoons of cold water.

Process the mixture to a coarse paste, adding a little bit of water as needed to allow the mixture to blend.

Check the seasoning and serve with sweet potato chips. 

Tip

If you don’t have a food processor, chop brinjals finely and rub through a fine sieve.

 

 

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2019-04-05 15:48
 
 
 
 
 
 
 
 
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