Baba Ghanouj with Minced Lamb and Pine Nuts
Ingredients
To make Baba ghanouj:
- 2 large eggplant/aubergine/brinjal purple variety
- 1 lemon
- 2-3 tbsp tahini sesame seed paste
- 2 garlic cloves
- Salt to season
- 1-2 tbsp natural yoghurt
- ΒΌ cup extra virgin olive oil
To make the minced lamb topping:
- 500 gms of minced lamb
- 2 medium onions finely chopped
- 1 hot red chilli finely chopped
- 2 medium ripe tomatoes finely chopped
- 1 tbsp tomato paste
- Salt to season
- Freshly milled black pepper to season
- 3 tbsp ghee/clarified butter
- 2 tbsp fresh parsley leaves finely chopped
Instructions
To make the Baba ghanouj:
- Grill the eggplant till the outsides are really charred and the flesh inside has become soft. (I do it on the stove top but you can use an oven or a charcoal fire). Cover with a cloth and keep aside for 2 minutes.
- Peel the skin off while still warm; cut and chop the flesh roughly.
- Place in a mortar and pestle, food processor or grinder and add garlic, tahini, yoghurt and half of the lemon juice. Blend for a minute or two. Season with salt, taste and adjust the quantities of tahini, yoghurt and lemon juice.
- Transfer to a large serving plate and drizzle the olive oil on top. If you prefer a creamier consistency, add the olive oil and blend again.
To make the minced lamb topping:
- In a large pan, heat ghee and add the minced lamb; fry for a couple of minutes till it has browned lightly.
- Add the diced onions, followed by the rest of the ingredients. Fry till the tomatoes have broken down and the moisture absorbed.
- Cool slightly and spoon over the baba ghanouj.
- Garnish with fresh parsley leaves
- Serve with pita and salad on the side.