Baba ganoush grazing board
Let food transport you to the Middle-East with this delicious baba ganoush recipe and a degustation platter to match.
Ingredients
For the baba ganoush
- 2 large eggplants
- 2 cloves garlic minced
- 3 tbsp tahini
- 1 lemon juice only
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
- Parsley to garnish
For the platter
- 1 box Huntley & Palmers Aromatic Dukkah Baked Sourdough Crackers
- 1 box Huntley & Palmers Sesameal 5 grains and seeds Crackers
- 1 pot hummus dressed in olive oil and paprika
- Feta cubes
- Assorted olives
- Cherry tomatoes
- FreshLife Pistachio Kernels
- FreshLife Silver Platter Gourmet Apricots
- FreshLife Silver Platter Medjool Dates
- Pomegranate arils
- Honey
Instructions
The homemade baba ganoush:
- Preheat the oven to 200°C.
- Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-60 minutes or until the skin is charred, and the flesh is soft.
- Allow the eggplants to cool, then peel off the skin and place the flesh in a colander to drain excess liquid.
- In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.
- Season with salt and pepper to taste. Garnish with chopped parsley.
- Drizzle with additional olive oil before serving.
The grazing board
- Start by placing your dips and cheese elements on the board or platter. Add your crackers and use the smaller elements to fill the space. Dress with pomegranate arils and chopped parsley if desired.
- Try a dukkah cracker topped with baba ganoush, feta, pistachio and a drizzle of honey. Delicious!
Tried this recipe?Let us know how it was!
This eggplant or aubergine dip is smoky and smooth, perfect as an alternative to hummus or served along with it.
