Middle-Eastern Grazing Board

Serves: 4

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INGREDIENTS

For the baba ganoush:

2 large eggplants

2 cloves garlic, minced

3 tablespoons tahini

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

Salt and pepper, to taste

Parsley, to garnish

For the platter

Aromatic Dukkah Baked Sourdough Crackers

Sesameal

5 grains and seeds Crackers

1 pottle of hummus, dressed in olive oil and paprika

Feta cubes

Assorted olives

Cherry tomatoes

FreshLife Pistachio Kernels

FreshLife Silver Platter Gourmet Apricots

FreshLife Silver Platter Gourmet Medjool Dates

Pomegranate arils

Honey

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METHOD

For the baba ganoush:

• Preheat the oven to 200°C.

• Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-60 minutes or until the skin is charred, and the flesh is soft.

• Allow the eggplants to cool, then peel off the skin and place the flesh in a colander to drain excess liquid.

• In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.

• Season with salt and pepper to taste. Garnish with chopped parsley.

• Drizzle with additional olive oil before serving.

  To assemble:

• Start by placing your dips and cheese elements on the board or platter.

• Add your crackers and use the smaller elements to fill the space.

• Dress with pomegranate arils and chopped parsley if desired.

• Try a dukkah cracker topped with baba ganoush, feta, pistachio and a drizzle of honey. Delicious!