Description
Imagine delighting your taste buds with a dish that combines both eye-catching colors and bold flavors. Whether you’re a vegetarian searching for a savory side dish or someone seeking to add a burst of color to your meal line-up, this recipe is your go-to.
Ingredients
Scale
- 600g raw beetroot, peeled and cut into wedges
- 2 tbsp olive oil
- ½ tsp smoked paprika
- 2 medium aubergines (about 500g)
- 1 garlic clove, finely grated
- Juice of 1 lemon
- 2 tbsp tahini
- 1 tsp ground cumin
- ½ tsp sea salt
- Salt, to taste
- Black pepper, to taste
- 2 tbsp extra-virgin olive oil (plus more for garnish)
- 1 tbsp chopped fresh dill (for garnish)
Instructions
- Preheat your oven to 200°C (180°C fan setting). Line a baking tray with parchment paper and arrange your pre-peeled and cut beetroot wedges in a single layer. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Roast in the preheated oven for 35–40 minutes, turning halfway through, until they are tender and slightly crispy at the edges.
- Pierce the aubergines several times with a fork. Place them directly on the oven rack to roast for 30–40 minutes, turning occasionally until the skin is charred and the flesh feels soft.
- Remove the aubergines from the oven and set them aside to cool. Scoop out the flesh into a blender. Add tahini, lemon juice, garlic, and extra-virgin olive oil. Blend until smooth. Season with salt as needed.
- Spread the creamy Baba Ganoush onto a plate. Place the roasted beetroot wedges on top. Drizzle olive oil and garnish with dill.
Notes
Ensure even roasting by spreading the beetroot wedges in a single layer. The charred skin of the aubergines is crucial for the smoky flavor, avoid peeling before roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
Nutrition
- Calories: 200 kcal
- Sodium: 250 mg
- Protein: 4 g