Baba ganoush
Everdure
Rated 5.0 stars by 1 users
Servings
6
Cook Time
20 minutes
Ingredients
- 1 lemon
-
3 large eggplants
- 2 Tbsp grapeseed oil
- salt and freshly ground black pepper, to taste
- reserved lemon zest
- 1 Tbsp reserved charred lemon juice
- 1 Tbsp tahini
- 1 Tbsp toasted sesame oil
-
50g (1.76 oz) light olive oil
- 1 tsp sesame seeds
- 1 tsp harissa powder
- ½ tsp sumac
- 1 tsp smoked paprika
- 1 tsp smoked salt
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp dried parsley
- 6 Flat Breads – SEE RECIPE
- reserved baba ganoush
- reserved za’atar
- parsley, freshly chopped
- pomegranate seeds
- reserved charred lemon
For the baba ganoush
For the za’atar
To finish
Directions
To roast and char the lemon, heat your Charcoal or Gas Grill to medium-hot. Zest of the lemon and set aside for later use. Place the lemon on the Grill and cook until charred and soft. Set aside.
Coat the eggplants in the grape seed oil and season well. Place the eggplants on the grill and cook until the skin has charred black and the eggplants have softened and collapsed on themselves, turning every few minutes. Remove from the grill and rest for 10 minutes before cutting in half and spooning out the cooked flesh into a bowl. Use a fork to crush the flesh to a puree, discarding any firm pieces. Add the lemon zest, one tablespoon of the charred lemon juice, the tahini, sesame oil and olive oil. Mix well to combine. Season to taste and set on the side of the Grill to keep warm.
- For the za’atar, start by toasting the sesame seeds in a hot, dry pan until golden. Add the harissa, sumac and smoked paprika and remove the pan from the heat. Once cooled, add the smoked salt and dry herbs.
- To finish, spread baba ganoush over each of the warm flat breads. Sprinkle with the za’atar and generously scatter parsley and pomegranate seeds over each. Squeeze over any remaining charred lemon juice.
