This is a very tasty way to eat eggplant, inspired by the Middle Eastern dip Baba Ganoush which if done well – is to die for! With the sweet burst of the pomegrante, to the crunchy almonds and the dukkah spices – this dish is one for the tastebuds! Serve with some warm pita bread or even as a side to some spiced minted lamb mince. Simple, easy and tatsy!
• 2 large eggplants
• 1 tbsp olive oil
• A few sprigs of lemon thyme leaves
• 1 pomegranate
• 40 grams flaked almonds
• Fresh mint to garnish
• Salt and pepper
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil
• 1 lemon and zest
• 2 tbsp tahini
• 1 teaspoon cumin
• 1 teaspoon onion flakes
• 1 tablespoon water
• Salt and pepper to taste
1. Preheat oven to 200C.
2. Slice the eggplant lengthways and place on a baking tray.
3. Cover the eggplant with lots of salt and set to one side for at least an hour. This will help draw out any excess water from the eggplant.
4. Once the hour is up – rinse any excess salt and water off the eggplants and pat dry.
5. Next cut diagonal incisions along the inside of each half being careful not to pierce the skin.
6. Place the eggplants on a baking tray and brush each half with olive oil making sure all the oil has been thoroughly absorbed. Break off some of the thyme leaves and place in each incision. Sprinkle with the Dukkah, salt, pepper and the remaining thyme stalks.
7. Place in the oven for 30-40 minutes or until cooked through.
8. Whilst the eggplant is cooking, toast the flaked almonds in a dry hot pan for a few minutes until golden brown. Set aside.
9. To make the dressing, place all the ingredients in a mini blender and combine. (or shake well in a jar) Set aside.
10. Remove the pomegranate seeds from the pomegranate and place in a small bowl ready for garnish.
11. Once the eggplants are cooked through, remove from the oven and allow to cool.
12. Once cool, assemble the eggplants by spooning plenty of the dressing over each half, sprinkle with pomegranate, flaked almonds and a dusting of extra ground Dukkha.