Babaganoush
Serves: 6
INGREDIENTS
2 eggplants
1 tsp minced garlic
finely grated rind and juice 1 lemon
3 tblsp tahini paste
¼ cup thick natural yoghurt
olive oil, pomegranate molasses, chopped red chilli and coriander to garnish
1 tsp minced garlic
finely grated rind and juice 1 lemon
3 tblsp tahini paste
¼ cup thick natural yoghurt
olive oil, pomegranate molasses, chopped red chilli and coriander to garnish
Smear on Turkish Bread
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METHOD
1. Sear eggplants on a barbecue, turning until charred and cooked. Place inside a plastic bag to steam - this allows them to soften and the bitter juices to drain off. When cool enough to handle, peel off the skin and discard. Pat eggplant dry with paper towels, then chop finely.
2. Combine with minced garlic, lemon, tahini paste and yoghurt. Mix well, season and serve with a little olive oil, pomegranante molasses, chopped red chilli and coriander.
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