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Smokey Aubergine Baba Ganoush with Sesame + Tomatoes Ingredients 2 medium aubergines ½ tsp cayenne pepper 1 tbsp smoked paprika 1 lemon 1 tbsp tahini 1 tbsp Greek yoghurt 2 sprigs parsley 2 sprigs mint 2 plum tomatoes ½ cucumber 1 tbsp pine nuts , toasted 1 tbsp sesame seeds 1 tsp smoked sea salt 50 ml extra virgin olive oil | Method- Preheat the oven to 220°C. Heat a griddle pan until it’s smoking hot and add the whole aubergines. Turn every few minutes for 10 minutes, until the skin is blackened and crisp (you can also do this over an open flame). Roast the aubergines for another 15 minutes.
- Scoop the flesh out of the aubergines into a colander and leave it to drain off as much liquid as possible. Tip the aubergine flesh into a food processor with the cayenne, 2 tsp of the smoked paprika, the juice of the lemon, tahini and yoghurt. Add the parsley and mint leaves. Season it well with salt and blitz to a rough paste.
- Cut the tomatoes and cucumber into 1cm cubes and season with salt.
- Divide the baba ganoush between 2 plates. Pile up the tomato and cucumber over the baba ganoush and dress the plate with the pine nuts, sesame seeds, remaining 1 tsp of smoked paprika and smoked sea salt. Drizzle over the extra virgin olive oil and serve.
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