Sweet Chilli Beetroot Baba Ganoush.

This simple sweet chilli beetroot recipe for baba ganoush is a delicious twist on an old favourite.

Sweet chilli beetroot combined with the smooth, smoky flavour of roasted aubergine is a match made in heaven.

Course Appetizer, Dips, Spreads and Condiments

Cuisine lebanese

Diet Vegan

Keyword aubergine recipes, beetroot recipes, sweet chilli beetroot

Prep Time 20

Cook Time 10

Servings

Calories 90kcal

Preheat your oven to 200C
Prick the aubergine skin in a few places.
On a gas hob or under the grill, blacken the aubergine until burnt. If you're doing this on the hob it is best to skewer the aubergine so you can keep a safe distance.
When it is all blackened, place it into a roasting tin and out it in the preheated oven for about 10 minutes to soften.
When ready, split open, scoop out the flesh and roughly chop so it is broken down.
In a food processor or blender, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
Spoon the beetroot mixture into a bowl, add the aubergine and stir through.
Stir the sumac and parsley into the yoghurt.
In a dry frying pan, toast the pine nuts until golden.
Serve the Sweet Chilli Beetroot Ganoush in a bowl topped with a spoonful of yoghurt, a handful of pine nuts and some chopped coriander leaves to finish.

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.