Slow-roast tomato and baba ganoush canapés
- cherry tomatoes (red and/or yellow) 1 punnet, cut in half
- olive oil for drizzling
- balsamic vinegar 1 tablespoon
- fresh thyme leaves 2 teaspoons
- store-bought baba ganoush 150-200g
- crostini, lavash crackers or crispy pita chips
Preheat oven to 150°C. Line an oven tray with baking paper. Arrange tomatoes, cut-side up, on lined tray. Drizzle with olive oil and balsamic vinegar, and scatter over thyme. Season with salt and pepper. Roast for about 45-60 minutes or until tomatoes are shrivelled but still juicy.
Spread baba ganoush on crostini, crackers or pita chips and top with a couple of roast tomato halves.
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