The much-loved smoky eggplant dip, baba ganoush, is a favourite on many tables across the Middle East and beyond. This recipe, from Mijana Restaurant in Abu Dhabi, is a chunkier version of the classic dip.
- 1 kg (about 3) eggplants
- ½ green capsicum, finely chopped
- ½ yellow capsicum, finely chopped
- ½ red capsicum, finely chopped
- 1 tomato, seeds removed, finely chopped
- 1 small white onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped, plus extra leaves, to serve
- 2 tbsp mint, finely chopped
- seeds from ½ pomegranate
- 60 ml (¼ cup) lemon juice
- 100 ml olive oil
- pita bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a chargrill pan over medium-high heat. Add eggplants and cook, turning, for 40 minutes or until charred and tender. Remove from heat. Cool completely.
Remove skin from eggplants and discard, then roughly chop flesh. Place in a large bowl with remaining ingredients, except bread. Season and mix to combine. Top with parsley leaves and serve with pita bread.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, September 2014, Issue 35.