Roasted Beetroot Wedges with Homemade Baba Ganoush

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (180°C fan).

Step 2

* Spread the beetroot wedges on a baking tray. Drizzle with olive oil, sprinkle over cumin, smoked paprika, salt and pepper. Toss well.

Step 3

@ Roast for 35-40 minutes, turning halfway, until tender and slightly caramelised at the edges.

Step 4

* While the beets roast, prick the aubergines a few times with a fork. Place them directly on the oven rack (or under a hot grill) and cook for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is completely soft.

Step 5

* Remove, allow to cool slightly, then scoop the smoky flesh into a bowl.

Step 6

$ Add tahini, lemon juice, garlic, and olive oil. Mash with a fork (for a rustic texture) or blitz in a food processor until creamy.

Step 7

Season with salt to taste.

Step 8

Spread a generous layer of baba ganoush across a serving platter.

Step 9

* Pile the roasted beetroot wedges on top.

Step 10

Finish with a drizzle of olive oil and chopped dill.