Baba Ganoush

Ingredients

• One large eggplant (two medium would probably be fine)
• 2-4 cloves of garlic
• 4 tbsp lemon juice
• optional: I bet lemon rind if you have fresh would go great.
• 4 tbsp olive oil
• 4 tbsp greek yoghurt (I used sour cream, was great)
• 3/4 tsp salt
• 1/2 tsp cumin (or 1/2 curry powder and 1/2 cayenne)
• optional: pinch of smoked paprika to serve with a bit of oil.

Method

• Cut eggplant in half, oil, place face down for 30-35 minutes at 475 (245c)
• place all other ingredients in food processor, run to get a smooth runny sauce
• scoop out eggplant meat, push through small strainer to remove moisture
• pace eggplant in foot processor, run to combine.

Pizza

Ingredients

• Whatever you have lying around really

I used:

• Baba Ganoush as sauce
• Brie sliced
• Feta sprinkled
• Potatoes sliced, boiled, lightly fried (note: would probably skip next time)
• large bunch of basil, rolled and sliced into strips
• handful of fresh mint
• Small tomatoes sliced
• to drizzle Reduced balsamic

Method

• Place Baba Ganoush on bread base (I used old Lavish)
• Place ingredients on top, save some mint and basil for giving color at the end
• Bake around 450f for 10-25 minutes, depending on thickness of crust used.

Notes

• Baba Ganoush inspired from https://www.thefieryvegetarian.com/middle-eastern-inspired-aubergine-dip/
• Pizza inspired from https://jamiegeller.com/recipes/easy-mediterranean-roasted-eggplant-pizza/