Baba Ganoush with Vegan Snacks

INGREDIENTS

• Lentil, 3 quinoa, and flax snacks La Granja
• 1 eggplant
• 1 clove of garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon salt
• Ground black pepper to taste
• 1 level tablespoon tahini
• 4 tablespoons extra virgin olive oil
• Juice of half a lemon
• Pomegranate and mint

ELABORATION

1. We will start by cutting the previously washed eggplant in half. It is important to cut it from top to bottom so that it cooks faster. Place the eggplant on a baking tray and put it in the oven, preheated to 200ºC, for 40 minutes, always keeping an eye on it to prevent burning.
2. Once the eggplant is cooked and tender, let it cool at room temperature while you prepare the rest of the ingredients.
3. In a blender, add the roasted eggplant, garlic clove, ground cumin, salt, pepper, tahini, extra virgin olive oil, and lemon juice. Blend until you get a smooth and homogeneous mixture, then serve it on a tray or plate. Add sweet paprika, a drizzle of extra virgin olive oil, pomegranate, and mint.
4. Now it’s time to enjoy! Pair the Baba Ganoush with La Granja’s Vegan snacks—they’re perfect for healthy dipping!