Baba Ganoush

Charlie Carrington

Ingredients:

  • 2 large eggplants (aubergines)
  • 20ml (¾ fl oz) grape seed oil
  • Juice of 2 lemons
  • ½ large garlic bulb, broken into cloves and peeled
  • 150g tahini
  • 50ml extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • Mint olive oil
  • 1 bunch mint, leaves picked
  • 100ml olive oil
  • Savoury halva
  • 100g (⅔ cup) sesame seeds
  • 50g (⅓ cup) almonds
  • 60g pitted dates, finely sliced
  • 110g tahini

Method:

  1. First make the baba ghanoush. Preheat the oven to 200°C (400°F). Put the eggplants on a baking tray and roast for 20 minutes. Remove from the oven and raise the temperature to 230°C (445°F), then split the eggplants in half and place them back on the tray skin side down. Brush them with a touch of grape seed oil and place back into the oven for another 20 minutes.
  2. To make the savoury halva, toast the sesame and the almonds separately in an oven with dry heat at 180°C (350°F) – watch the sesame, as it burns quickly. You are just looking to bring a bit of life to the sesame and almonds. Next, in a blender coarsely blitz the almonds and sesame. Add in the dates and tahini and bring together on a low speed, but don’t overwork it. It should be moist but crumbly, and if you press it between your hands it should stick to itself.
  3. Using a sharp knife, slice the mint into the thinnest, most hair-like strands possible and then marinate in the olive oil for at least 10 minutes.
  4. When the eggplant has roasted, scoop the flesh out into a blender and blend with the remaining ingredients except the paprika until smooth.
  5. To plate, spoon a very generous portion of the baba ghanoush onto a plate and create a well in it. Drizzle the mint oil around the well and place the savoury halva inside. Dust with the paprika.

A sweet Iraqi treat, halva is usually made from tahini and hot sugar syrup and cuts like a crumbly cake. With this recipe, I’ve used traditional sweet halva as a savoury ingredient, counteracting the slight bitterness of the tahini with dates. You can buy halva at Middle Eastern grocers.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!