The last cookbook of Donna Hay cannot get some rest on the shelf. The baba ganoush bowl is an awesome way to prepare eggplant.
Cut 2 medium sized eggplants in halves. Make a few incisions in the flesh. Spread 4 sliced garlic cloves in the incisions. Put the eggplant halves on baking paper with the skin downwards. Brush some oil on the eggplants. Season with pepper and salt. Bake in the oven at 200° for 40 minutes.
Scoop the flesh from the eggplants but leave the outsides. Blend the flesh, garlic, 1 table spoon of tahini, 170 grams of low fat yogurt and the juice of 1/2 lemon. Season with pepper and salt. Fill the eggplant cups with the mixture.
Serve with a salad of 120 grams boiled farro, 1 sliced cucumber, 2 chopped spring onions, 1 table spoon of chopped fresh parsley, 1 table spoon of chopped fresh mint, pepper, salt and a little drizzle of olive oil.
So simple and so delicious. Thanks, Donna Hay for the idea.