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Dish of 07 Jul 2008
BABA GANOUSH
4 servings
This Middle Eastern eggplant pate has a mellow flavour imparted by roasted garlic. Scattered with pine nuts and a splash of fine olive oil, it is quite delicious spread on grilled ciabatta or flat bread.
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1 garlic bulb
4 eggplant
5 ml (1 teaspoon) cumin seeds, toasted and ground
30 ml (2 tablespoons) olive oil
50 ml fresh lemon juice
salt and ground black pepper to taste
50 ml pine nuts, toasted
extra virgin olive oil to drizzle
Preheat the oven to 180°C (350°F).
1. Slice the top of the garlic bulb. Cover with foil and place on a roasting tray. Prick the eggplants all over with the prongs of a fork. Rub with olive oil and place on the roasting tray.
2. Roast in the oven until the eggplants are very soft – about 30 minutes.
3. Set aside to cool slightly. Scoop out all the flesh from the eggplant and pop the garlic out of the skins. Blend the eggplant and garlic in a food processor until you have a coarse consistency.
4. Fold in the cumin and lemon juice. Season to taste with salt and freshly ground black pepper.
5. Spoon the baba ganoush into a serving dish and scatter with the toasted pine nuts. Finish with a drizzle of olive oil and serve at once.
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