Baba Ganoush with Pumpkin Seeds

This popular Middle Eastern Dip is essential in any Mezze, but also great for dipping your Lunch Carrot and Celery sticks into. Usually made with Tahini, I substituted this with Pumpkin Seeds for Jana's special twist.

Drizzle with Olive Oil or for even more special twistiness with Pomegranate Molasses.

Ingredients:

1/2 Aubergine

1 Clove of Garlic

Juice of 1/4 Lemon

50g Pumpkin Seeds

1/2 tsp Cumin Powder

1 1/2 tbs natural Yoghurt

a pinch of Sea Salt and White Pepper

Start by roasting the lenghtways halved Aubergine.

Prik all over with a fork and drizzle with Olive Oil and sprinkle with Salt.

Roast in a 150 degree Oven for about 40 minutes until soft. The skin should blacken a little to add smokiness to the flavour. Remove the stalk and chop up roughly.

Now simply whizz up all the ingredients in a food processor until smooth and serve with your choice of drizzle and garnish.