When we think of healthy vegan/vegetarian food, this flavour-packed, nutritious chunky baba ganoush recipe comes to mind!

SERVES 6 // COOK TIME 15 min

INGREDIENTS
For the baba ganoush
4 medium brinjals
2 whole garlic cloves
2 tbsp olive oil
Salt and pepper, to taste
For the onions rings
6 tbsp flax seeds, blended to a flour
7 tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds
For the tomato paste
1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli to taste to serve
Olive oil
Chilli, chopped
Bread or crackers

METHOD
For the baba ganoush
1. Preheat oven to 180°C. Place 2 brinjals into 2 separate foil packets with the garlic. Drizzle with oil and season well. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside.
For the onion rings
1. Mix blended axseed our with the water. This will be your egg wash. Dip the onion slices in the egg wash, then the our to form a coating. Dip in ax seeds for a crispier crumb. Fry the onions in 180°C oil until they are golden and crispy, roughly 4–6 minutes. Leave in a warm oven until ready to serve.
For the tomato paste
1. Place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
To serve 
1. Place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

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