This version of babaganoush sounds unusual, but it’s absolutely delicious: the chocolate and eggplant together give a subtle, sweet, earthy smoky flavour.
- 3 eggplant
- 1 clove garlic, minced
- 1 tbsp tahini
- ¼ cup of extra virgin olive oil
- 3 tbsp Greek yoghurt
- juice of half a small lemon
- ½ tbsp cocoa powder + extra to garnish
- ½ tsp ground cumin
- 1 sprig parsley, finely chopped
- Pita bread, to serve
- coco nibs to garnish, optional
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.
- Cook using hot coals or a BBQ. Place the eggplant directly onto the coals or the hottest part of the bbq and blacken all over and soft. This should 15-20 minutes. Place in a bowl and cover with cling film to steam.
- Once cool enough to handle, split the eggplant in half and scoop out flesh. Place in a bowl and add the tahini, most ¾ of the oil, yoghurt, lemon, cocoa, cumin and salt. With a fork mash all the ingredients together. Check seasoning.
- Serve in a shallow bowl and garnish with a little more olive oil, cocoa powder and parsley. Serve with hot pita bread.