Deconstructed baba ganoush

Deconstructed baba ganoush

By
From
Feasting
Serves
6–8
Photographer
Elisa Watson

This glamorous starter is perfect for when a dip just won’t cut it on your table spread. The eggplants look amazing piled high with the spiced chickpeas and lashings of tahini.

Ingredients

Quantity Ingredient
7 eggplants (aubergines)
3 tablespoons olive oil
1 garlic clove, finely grated
juice of 1 lemon
245g cooked chickpeas
1 teaspoon sweet paprika
270g Tahini dip
2 tablespoons chopped flat-leaf (italian) parsley, to garnish (optional)

Method

  1. Place the eggplants directly over a stovetop flame and chargrill until completely black on the outside and soft in the middle. Remove from the heat and leave to cool.
  2. Use a small sharp knife to make slits lengthways down the middle of 3 eggplants and gently pry them open.
  3. Remove the skin from the remaining eggplants and put the flesh in a mixing bowl.
  4. Drizzle 2 tablespoons of oil over the eggplant flesh. Add the garlic and lemon juice and mix well.
  5. Place the 3 open eggplants on a serving plate and top with the eggplant flesh.
  6. Heat a frying pan over high heat and add the remaining oil. Fry the chickpeas and paprika in the oil until crispy, about 2 minutes.
  7. Drizzle the tahini dip over the eggplants, pile the chickpeas on top and sprinkle with the parsley, if using.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again