Higher Protein Baba Ganoush

Method

• Preheat your oven to 200°C.
• Prick the eggplants with a fork. Combine 1 tbsp oil with 1 tbsp miso paste. Paint this over the aubergine and place them on a baking sheet lined with parchment paper.
• Roast the aubergine in the oven for about 45-50 minutes, or until the skin is charred and the flesh is soft.
• Remove the aubergine from the oven and let them cool. Once cooled, peel off the charred skin and discard it. Push the flesh through a sieve or colander and allow the excess liquid to drain away. This will take about 10 minutes.
• While this drains, Peel the garlic. Drain & rinse the butter beans, pop the garlic, tahini, lemon juice, olive oil, beans, cumin and seasoning in the food processor.
• Blend the ingredients until smooth and creamy. Adjust the seasonings to taste. It may need more cumin, salt or lemon as you go.
• Transfer the baba ganoush to a serving bowl, drizzle with a bit of olive oil, and garnish with fresh parsley.
• Serve with pita bread, fresh vegetables, or as a delicious spread for sandwiches. Enjoy your dairy-free, high protein oven-roasted baba ganoush!