Temple Baba Ganush Recipe
Roasted eggplant (Makana Raw Farm) and tahini spread with macadamia nut cheese, farm tomatoes, radish, cucumber, and toasted flatbread
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Ingredients
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Eggplant Base
Toppings
Flatbread
Method
Prepare Eggplant Base
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern. Brush the cut sides with olive oil and sprinkle with salt. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender and slightly charred.
- 2
Prepare Toppings
- 3
Chop the Toppings
Dice the farm tomatoes and cucumber, and thinly slice the radish. Set aside for garnish.
- 4
Prepare Macadamia Nut Cheese
If the macadamia nut cheese is not pre-made, soak raw macadamia nuts overnight, blend with nutritional yeast, lemon juice, and salt to taste until creamy.
Prepare Flatbread
- 5
Assemble the Dish
- 6
Serve the Baba Ganoush
Spread the baba ganoush onto a serving platter. Top with diced tomatoes, cucumber, radish, and dollops of macadamia nut cheese. Serve with the toasted flatbread on the side.
