Here is our Ramadan special recipe, courtesy of Sofitel Dubai Jumeirah Beach, for baba ganoush, a Mediterranean smoked creamy dish with eggplants.
Prep
| Ingredients | |
|---|---|
| Tomato | 1 medium |
| White onion | 1 medium |
| Parsley | Bunch small |
| Bell pepper(Yellow, green, red) | 3 small (one of each colour) |
| Garlic | 3 cloves |
| Spring onion | 1 sprig |
| Walnuts | 10 |
| Eggplant | 1 large |
| Pomegranate juice | 20ml |
| Lemon juice | 10ml |
| Olive oil | 10ml |
| Fresh mint | Bunch small |
| Pomegranate | 1 medium |
Chop the tomato, white onion, parsley, garlic and bell pepper finely and keep aside in a cool place. Slice the spring onion into fine rings. Crush the walnuts into rough pieces.
Cook
Prepare a medium hot fire in a charcoal grill. If a charcoal grill is not available a hot stove range plate can be used. Prick the eggplant skin with a fork in several places before placing on the heated grill. Turn frequently until the skin is charred and blisters form with the flesh just begins to feel soft.
This should take around 10 to 15 minutes. Remove it from the heat and let cool slightly then peel the skin off. Chop the softened eggplant finely.
In a salad bowl mix the chopped tomato, white onion, parsley, garlic and bell pepper with the eggplant. Add the lemon juice and pomegranate juice.
Serve
Spoon the mixture over in a decorative plate. Make a pattern in the eggplant preparation with a spoon and top it with olive oil. Tear the fresh mint into medium sized pieces. Sprinkle the mint along with the sliced spring onion, crushed walnut and pomegranate seeds over the top. Serve chilled.
