We reckon this recipe is destined to win a place in your families favourite recipe list!
Why?? …….. simple really:
- it is a perfect example of letting quality produce stand up and shine
- it’s quick and easy to make – YAY!
- is super versatile ……… can be used as a dip or dolloped on some lamb or steak straight off the BBQ
- we love the smokey flavour combination of the eggplant with a good EVOO, cumin, lemon and freshly chopped parsley and mint
- will have your gluten free AND non gluten free friends simultaneously jumping for joy!!
INGREDIENTS:
4 medium Eggplant
50ml Extra Virgin Olive Oil (EVOO)
2 tbs cumin powder
1-2 lemons – juice only
1 tbs tahini paste
2 garlic cloves – finely crushed
1 /2 bunch parsley – roughly chopped
1/4 bunch mint – roughly chopped
Olsson’s salt and white pepper
METHOD:
- randomly pierce the eggplant with a fork a couple of time all over
- evenly char the eggplant directly over a flame – best results are on gas stove top – use long handle tongs to turn the eggplant and be careful of the flame!
- once charred – place in a bowl and cover with cling-wrap to allow the eggplant to steam – set aside for 10-15mins
- remove the eggplant – discard the juices – peel away and discard the charred skin – place the eggplant flesh into a food processor
- add the cumin, tahini, salt, pepper and garlic and pulse a couple of times – you basically want a mix that is still a little chunky rather than completely smooth
- transfer into a clean mixing bowl – whilst stirring the mixture – drizzle in approx 50ml of EVOO and the juice of one lemon – mix well to fully incorporate the liquid into the eggplant mixture
- check the consistency of the mixture before adding anymore EVOO or lemon juice as you don’t want the mixture to be too loose
- add the parsley and mint
- check the seasoning and add more salt, EVOO or lemon juice if required
- transfer to a serving bowl and sprinkle with a little extra cumin powder and a drizzle of EVOO
- serve warm or at room temperature
SERVING SUGGESTION:
- this dish is great as a dip and works beautifully with toasted bread in particular a good Sourdough
- works a treat with any meat off the BBQ in particular lamb, alpaca, beef or pork
- great served on top of roasted vegetables
- serve with homemade lamb burgers
- add a dollop to brighten up your standard Monday to Friday sandwich!
- great with bacon, avocado and goats cheese with Sourdough for breakfast or brunch
We’d love to see a photo of you enjoying your Baba Ganoush with your friends and family! Simply post your photo on Facebook or via Instagram by using @tastebyronbay and use #tbbmyway so we can follow your beautiful recreations of our recipes.
Enjoy!
Terase xxx
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