Baba Ganoush
Vol-Au-Vents

SERVINGS

4

HEAT LEVEL
PREP TIME

5 min

COOK TIME

20 min

A creative and delicious Middle Eastern-inspired appetizer that combines the smoky flavour of baba ganoush with the delicate pastry shell of vol-au-vents.

RECIPE CALLS FOR

NATURAL TAHINI

INGREDIENTS

Baba Ganoush

  • 1 large eggplant
  • 1 ½ tbsp Al’FezTM Natural Tahini
  • 4 cloves garlic, smashed
  • ½ lemon, juiced
  • Red pepper flakes
  • Salt, to taste
  • 1 tbsp olive oil (or more if desired)

Vol-au-vent

  • 1 pack vol-au-vent
  • 5 cherry tomatoes, sliced
  • ½ red pepper, diced
  • ½ cucumber, thinly sliced
  • 1 small carrot, julienned
  • Fresh coriander, chopped (for garnish)

INSTRUCTIONS

Baba Ganoush

  1. Preheat oven to 400˚F. Arrange oven racks so you have one low and one high in the oven.
  2. Cut a shallow slit along the side of the eggplant and place into a baking dish.
  3. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 min.
  4. Move dish to higher rack and continue baking until the skin is charred, about 5 min. Remove from oven, let cool, peel and discard skin.
  5. In a bowl, add eggplant, Al’FezTM Natural Tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed and drizzle with olive oil.

Assembly

    1. Bake the vol-au-vent according to instructions on the pack.
    2. Fill with Baba Ganoush.
    3. Garnish with vegetables and fresh coriander.

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