Marie Claire Australia - 01.05.2018

marieclaire.com.au 179

7 eggplants
3 tbsps olive oil
1 garlic clove, finely grated
1 lemon, juiced
245g cooked chickpeas
1 tsp sweet paprika
270g tahini dip (see below)
2 tbsps chopped flat-leaf parsley, to garnish (optional)

TAHINI DIP

1 cup tahini
1 tsp sea salt
1 garlic clove, finely grated
1
21 cup iced water
2 lemon, juiced

DECONSTRUCTED BABA GANOUSH

SERVES 6–

1 To make the tahini dip,

combine the tahini, salt and

garlic in a bowl. Whisk in the

iced water and lemon juice

until smooth. Set aside or store

in an airtight container in the

fridge for up to 1 week. 2 Place

the eggplants directly over a

cooktop flame and chargrill

until completely black on the

outside and soft in the middle.

Remove from the heat and leave

to cool. Use a small sharp knife

to make slits lengthways down

the middle of 3 eggplants and

gently pry them open. Remove

the skin from the remaining

eggplants and put the flesh in

a bowl. Drizzle 2 tablespoons

of oil over the eggplant flesh.

Add the garlic and lemon juice

and mix well. Place the 3 open

eggplants on a serving plate

and top with the eggplant flesh.

3 Heat a frypan over a high heat

and add the remaining oil. Fry

the chickpeas and paprika in the

oil for 2 minutes or until crispy.

4 Top eggplants with chickpeas,

tahini and parsley, if using.

FOOD