Jess' Baba Ganoush
Originally she comes from the Southeast of Ireland and worked in Dublin for 5 years in a café and busy restaurants. Whilst training, Jess completed an internship at "The Worlds Best Restaurant" Noma in Copenhagen, where she was inspired to combine her love of food with travel. It was an easy decision for her to travel to Australia, where a healthy lifestyle encouraged Jess, now vegan, to further explore her passion for sustainable, real food, a handy skill when cooking at a Yoga retreat such as Swamis.
This is where we fell in love with her Middle Eastern dish, Baba Ganoush. It is made of baked eggplant and various spices. Usually it is served with bread as a dip or as a side. The preparation is fairly easy but the result is simply morish. Taste it for yourself.
If you would like to learn more about Jess and taste her well-thought-out yet down-to-earth meals yourself, get in touch with her. She offers private catering and also individual cooking lessons.
190˚C fan bake
- 4 eggplants
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tbsp soft brown sugar
- 1 tbsp ground coriander
- 2 tbsp salt
- 1 tbsp ground black pepper
- 1 tbsp ground Tumeric
- 300 ml oil (e.g. rice bran oil)
- 150ml Coconut cream
step by step to pleasure
Et voilà enjoy your deliciousness
Have fun and come back for more!
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