Banging Baba Ghanoush
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Banging Baba Ghanoush
Ingredients
2kg eggplant
1 tbs Red Island Extra Virgin Olive Oil
500g brown onion, peeled and roughly diced
6 garlic cloves, peeled
1 bunch parsley, roughly chopped
75g tahini
100ml Red Island Extra Virgin Olive Oil
75ml lemon juice
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
Garnish
1/2 bunch of mint - leaves picked and roughly chopped
2 tbs toasted slivered almonds
1 tbs pomegranate seeds
2 tsp sumac
1 tbs Red Island Extra Virgin Olive Oil
Toasted Turkish bread, to serve
Method
Place a cake rack over your gas stove. Alternatively, you can do this over the grill part of your BBQ.
Place the eggplant directly over the flame until you have blackened all sides. You will know when it’s done as little pockets of steam will start to appear.
Place all of the eggplants into a large mixing bowl and cover with cling film to steam through the eggplants.
Once cool enough to handle, cut the eggplants in half lengthways and spoon out the flesh making sure you don't include any of the burnt skin.
Place a large pot over a medium to high heat. Throw in the olive oil, brown onion and garlic cloves and cook down for 7 minutes or until the onion has some good caramelisation.
Add in the eggplant and parsley and reduce the heat to medium.
Cook the eggplant out, occasionally stirring for 15 minutes or until the colour has changed on the eggplant from a pale white colour to a darker grey colour. Take off the heat and leave to cool.
Once cooled transfer to a large mixing bowl and stir in the tahini, lemon juice, olive oil and salt and pepper.
To serve, spoon some of the baba onto a large plate. Scatter over the garnish and serve with toasted Turkish bread
Recipe by Andy Allen
