METHOD
Roast the Squash:
- Cut the squash in half and remove the seeds. Wrap each half in aluminium foil and bake in
- the oven at 180°C (356°F) for 1 hour, until tender.
Make the Baba Ghanoush:
- Roast the eggplant on a barbecue until the skin is charred and the flesh is soft. Let it cool,
- then peel off the skin. Blend the eggplant in a Thermomix (or food processor) with 1
- tablespoon of tahini, the juice of 1 lime, and a pinch of salt until smooth.
Prepare the Ricotta:
- In a pot, bring 1 litre of cow’s milk to a boil. Add a pinch of salt and the juice of 3 limes.
- Stir gently and allow the milk to curdle. Once separated, strain the mixture through a very
- fine sieve or cheesecloth to separate the curds (solid) from the whey (liquid). The curds
- are your fresh ricotta.
Plate the Dish:
- Spread a layer of baba ghanoush on the base of each plate. Place chunks or slices of
- roasted squash on top, add a spoonful of the fresh ricotta, and garnish with fresh sprouts.
Allergens
- Sesame, Milk
Ingredients
- 1 squash
- 1 eggplant
- 1 tablespoon tahini (sesame paste)
- Juice of 4 limes (3 for ricotta, 1 for baba ghanoush)
- 1 litre of cow’s milk
- A pinch of salt
- Fresh sprouts (for garnish)
- Aluminium foil
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