Roasted beetroot wedges with baba ganoush is a vibrant and flavorful dish that balances the earthy sweetness of caramelized beets with the smoky, creamy tang of traditional eggplant dip. It is a visually appealing and healthy appetizer or side dish, ideal for a mezze platter.

Ingredients

• 600g raw beetroot, peeled and cut into thick wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp sea salt
• Black pepper, to taste
• 2 medium aubergines (about 500g)
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, finely grated
• 2 tbsp extra-virgin olive oil
• Salt, to taste
• 1 tbsp chopped fresh dill (for garnish)

Instructions

• Preheat the oven to 200°C (180°C fan).
• Spread the beetroot wedges on a baking tray.
• Drizzle with olive oil,sprinkle over cumin, smoked paprika, salt and pepper. Toss well.
• Roast for 35–40 minutes, turning halfway, until tender and slightly caramelised at the edges.
• While the beets roast, prick the aubergines a few times with a fork. Place them directly on the oven rack (or under a hot grill) and cook for 30–40 minutes, turning occasionally, until the skin is charred and the flesh is completely soft.
• Remove, allow to cool slightly, then scoop the smoky flesh into a bowl.
• Add tahini, lemon juice, garlic, and olive oil. Mash with a fork (for a rustic texture) or blitz in a food processor until creamy. Season with salt to taste.
• Spread a generous layer of baba ganoush across a serving platter.
• Pile the roasted beetroot wedges on top.
• Finish with a drizzle of olive oil and chopped dill.

Recipe from You can heal yourself