Roasted Carrot Babaganoush
Babaganoush is amazing because it’s basically hummas without the chickpeas. I’ve been eating a lot of it this month.
I’ve made tapas bowls with pita bread and have also added carrots to my recipe for a lovely, chunky dollop of fun in salads when I want to shake things up a little.
Click on the button below for my original recipe, with no added vegetables.
Did you know: Brinjal, also commonly known as aubergine and eggplant has more nicotine - yes you read correctly - than any other edible fruit . It’s part of the nightshade family and can sometimes trigger a psoriasis flare. Brinjal is also a berry by botanical definition.
Ingredients
3 carrots
2 large brinjals
1/4 cup Tahini
2 tbsp lemon juice
2 tsp salt
1 tsp cayenne pepper
1 tbsp olive oil/coconut oil
cracked black pepper
bunch of coriander
Method
Grill your vegetables in the oven at 200 degrees for 45 minutes. Prepare the brinjals by cutting it in half and placing in on parchment paper, flesh down. Cut the carrots in chunks. Drizzle some olive oil, salt and pepper on top and rub into the flesh of each vegetable.
In a blender, add the flesh of the brinjal, carrots, tahini, lemon juice, salt, cayenne pepper, oil and a crack of black pepper.
Blend well until very smooth and garnish with coriander.
