RECIPE:
Roast 2 big eggplants until charred. (Approx 400F for 30-40 min) Remove eggplant peel, add 2 tablespoons tahini, grated garlic to taste, 1 tablespoon lemon juice, salt and pepper to taste and mix
Roast small beetroot until tender (approx 400F for 30 min) cut beetroot into quarters and assemble onto baba ganoush, top with olive or truffle oil, salt, pepper and garnish with sliced radishes and spring onions.
Enjoy!
2 Comments
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