dinnerAdam

baba ghanoush stuffed aubergine skins

dinnerAdam
baba ghanoush stuffed aubergine skins

Serves 2

Ingredients

For the baba ghanoush

2 large aubergines
1/4 cup tahini
juice of half a lemon
2 garlic cloves
1 tsp of cumin  
salt and pepper to taste
1-2 TBSPs olive oil

To serve za'atar spiced chickpea sprouts (optional)

2 tsps of sumac
2 TBSPs sesame seeds
2 TBSPs fresh thyme chopped
pinch of salt

1 cup of chickpeas sprouts
1 TBSPs olive oil

Additional Equipment

Food processor

Method

1. Preheat the oven to 200C/390F. Cut the aubergines in half and score the flesh diagonally with a knife. Drizzle lightly with oil and season with salt and pepper. Bake in the over for 15-20mins.

2. Bring the chickpea sprouts to the boil until soft 15-20mins approx. Once cooked rinse and drain well. Mix together the sumac, sesame seeds, thyme and salt. Toss the chickpea sprouts with the za'atar mix, leaving a little aside to serve, and olive oil. Place in a baking train and roast until golden brown (10-20mins).

3. Remove the aubergine from the oven. Scoop out the flesh being careful not to tear the skin. Blend the flesh in a food processor with the remaining baba ghanoush ingredients. Season to taste

4. Scoop the baba ghanoush back into the aubergine skins, top with the roasted chickpea sprouts and sprinkle with the remaining za'atar. Serve with crispy flatbread and a simple fattoush salad.