BABA GHANOUSH

WHAT YOU NEED 
2 medium aubergine
2 cloves garlic, crushed
1 lemon, juiced
4 tbsp. tahini
2 tbsp. olive oil
½ tsp. ground cumin
smoked paprika
1 tbsp. parsley, chopped

What You Need To Do:

Preheat the oven to 450
F (230 C). Line a large baking tray with
baking paper.
Halve the aubergines lengthwise and brush the cut sides lightly
with olive oil. Place them in the prepared tray with the halved
sides down, roasting them for 35 40 minutes until the flesh is
very tender.
Once aubergines are cooked, set them aside to cool, then scoop
out the flesh with a spoon, discarding the skin.
Place the flesh on a sieve and leave for a bit (the longer, the
better) to allow all the excess liquid to drain away.
Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive
oil, and cumin. Mash everything with a fork, and continue stirring
and mashing until the mixture is the creamy season to taste with
salt.
Transfer to a serving bowl and sprinkle with smoked paprika
and chopped parsley to garnish.

Tropical Smoothie

Recipe by Rashmi BiyaniCourse: Recipes

Servings

6

servings

Prep time

55

minutes

Cooking timeminutes

Calories

154

kcal

Ingredients

• 2 medium aubergine

• 2 cloves garlic, crushed

• 1 lemon, juiced

• 4 tbsp. tahini

• 2 tbsp. olive oil

• ½ tsp. ground cumin

• smoked paprika

• 1 tbsp. parsley, chopped

Directions

• Scoop the pulp of the passion fruits into a high-speed blender,
  add the banana, mango, coconut water, and chia seeds. Purée
  until smooth and serve immediately, topped with ice cubes