BABA GANOUJ VEGGIE PLATES

RECIPE TYPE

Vegan

SERVES

Prep Time: 15 min

Cook Time: 30 min

Ingredients

1 cauliflower (about 700g), trimmed

3 Longo’s Yellow Flesh Potatoes (about 400g), scrubbed and chopped

1 can (540 mL) Longo’s Essentials Chickpeas, drained and rinsed

4 tsp Longo’s Garlic & Herb Rub

1 pkg (227g) Longo’s Baba Ganouj Dip

Directions

Cut cauliflower into florets and place in large bowl. Add potatoes and chickpeas. Drizzle with 1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil, spice blend, and a pinch each of salt and pepper. Spread onto baking sheet lined with parchment paper and roast in preheated 425ºF oven for about 30 minutes or until tender and golden brown.

Spread baba ganouj onto 4 plates and drizzle with a little more Longo’s Mediterranean Extra Virgin Olive Oil, if desired. Spoon vegetable mixture over top to serve.

A Dash of Advice

Add a sprinkle of fresh herbs if you have some in the fridge. Check your crisper for a cucumber and add some fresh crunch to the vegetable mixture, if desired. For a twist in flavour, substitute a harissa or piri piri spice blend to kick up the heat. Try dolloping the baba ganouj overtop of the vegetables to get a more pronounced roasted eggplant flavour that marries beautifully with the roasted vegetables.

NUTRITIONAL INFORMATION

Per serving (1/4 recipe): 550 calories

Protein 17g	Fibre 12g
Fat 32g	Sugar 7g
Carbs 61g	Sodium 860mg

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