Recipe:
1 medium eggplant
a pinch of smoked paprika
1 tbsp of lemon juice
2 tbsp of tahini
2 tbsp of extra virgin olive oil
1 unit of garlic head
toasted pine nuts (optional)
chopped parsley as needed
flatbread for serving
pomegranate seeds (optional)
veggies (baby carrots, baby cucumbers, bell peppers) for serving
Method:
force the rotisserie shaft lengthwise through the eggplant, center and fix it with forks. Wrap a garlic head into some aluminum foil and drizzle with some olive oil and a pinch of salt, place on the fritaire air tray. Place the eggplant into your fritaire and roast it with the garlic for 30 mins at 400 F until it is soft.
Once cooled down peel the eggplant and squeeze the garlic head.
put the flesh into a food processor with 2 garlic cloves, lemon juice, tahini, a pich of salt and the 2 tbsp of olive oil. Pulse until smooth.
Sprinkle the baba ganoush with chopped parsley, smoked paprika, pine nuts (if using ), pomegranate seeds (if using), and serve with fresh veggies and some toasted flabread.
