Baba Ganoush
Serves 6
For the baba ganoush
1 lemon
3 large aubergines
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 light olive oil
For the za’atar
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
To finish
6 Flat Breads – SEE RECIPE
reserved baba ganoush
reserved za’atar
parsley, freshly chopped
pomegranate seeds
reserved charred lemon
To roast and char the lemon, heat the BBQ grill to medium-hot. Zest ¼ of the lemon and set aside for later use. Place the lemon on the BBQ and cook until charred and soft. Set aside.
Coat the aubergines in the grape seed oil and season well. Place the aubergines on the grill and cook until the skin has charred black and the aubergines have softened and collapsed on themselves, turning every few minutes. Remove from the grill and rest for 10 minutes before cutting 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 BBQ 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.
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