Start this recipe by preparing the baba ganoush and carrots. Place the carrots onto a baking try. Season with salt and pepper, drizzle with oil and honey and bake in the oven for 15-20 minutes until golden. Also, stuff the garlic slices into the aubergine halves. Drizzle with oil and season with salt and pepper and bake in the oven for 30-40 minutes until soft. When ready, blitz the flesh of the aubergine with a little oil. Warm up the tacos and stuff with a tbsp of baba ganoush into each taco. Fill with the roasted carrots and top with sliced avocado and crumbled ricotta cheese. Top with the fresh herbs, pomegranate kernels and serve drizzled with a little extra virgin olive oil.  

Serves 4

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