Baba Ganoush

• YIELD: Approx 2 cups
• PREP: 60 mins
• COOK: 5 mins
• READY IN: 1 hr 5 mins

Ingredients

• 1 Large Eggplant
• 1/4 Cup Tahini
• 1/2 Cup Coyo Coconut Yoghurt
• 1/2 Cup Lemon Juice
• 2 Cloves of Garlic
• 1/2 Tsp Ground Cumin
• 1-2 Tbsp Good Quality Extra Virgin Olive Oil To Drizzle
• Salt to Taste

Instructions

1. Preheat oven to 200ºC
2. Prick eggplant all over with a fork, and place on baking tray
3. Bake for 45-60 minutes, or until skin is shrivelled and flesh is soft; set aside
4. When eggplant is cool enough to handle, slice and scoop out flesh
5. Place all ingredients except oil in a blender, and process until smooth
6. Plate up, and drizzle with olive oil
7. Serve with my Crispy Kale and Pumpkin Croquettes and warm pita bread

• COURSE: Appetizer
• SKILL LEVEL: Easy