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ack again with one of the recipes I reinterpreted for I Love Beetroot. The recipes, crafted by Dan Doherty, include the beetroot in different shapes and forms.
This week I whipped up an old time classic – but with a twist. To be honest, I did not even know what baba ganoush was – aside from a funny-sounding name – until I came to the UK. Baba ganoush is very simple, yet it’s bitter smokey taste is what makes it a crowd pleaser. Let’s be honest, we all love hummus, but variety is the spice of life.
Plus, this baba is bright pink, and therefore even more intriguing for your guests – wink.
Betacyanin, the pigment that gives beetroot its colour, is also an antioxidant. Antioxidants are believed to help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.
Don’t forget to check my other beetroot recipes including my tarts.
4 slices of grilled aubergine*
4 small beetroot in malt vinegar
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 tbsp Tahini
First, defrost the grilled aubergine slices in the oven for 10/15 mins with a tsp of olive oil. Seriously, easiest job EVER.
It the meanwhile, be proud of yourself and cut the small beetroots, then add the cooked aubergine and beetroots to a food processor.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added salt, which is not surprising because, let's be honest, I always think that my recipes need more salt - or restaurant's food for what matters.
Serve with pitta bread, a drizzle of oil, some herbs to garnish or anything your heart desires.
* I found some Waitrose frozen aubergine slices which literally saved my life!
Will keep covered in the fridge for several days.
These recipes are not sponsored, only ingredients were expensed. I genuinely was so impressed I decided to re-interpret them.