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12 - 15 JUNE 2025, MERRION SQUARE

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Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain

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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