CRISP EGGPLANT, SMOKY BABA, EGGPLANT WAFERS
So lucky to be sharing this recipe with you… Made by Ed Dixon for Jacob’s Creek Wines. I sunk into eggplant heaven when I tasted it at the Made By Dinner with Novak Djokovic recently. (You can read more about this here…) For now, feast your taste buds on this one.
Crispy aubergine, smoky babaganoush, preserved lemon labne, aubergine wafers, maché
GF : V
3-4 eggplants depending on size.
1 Lebanese eggplant- long thin eggplant
1 tbsp Tahini paste
½ teaspoon freshly ground cumin
½ teaspoon freshly ground coriander
500 gm yoghurt
2 x ¼ pieces of preserved lemon
Green mâche (garnish)
Violas (edible floral garnish)
On an open flame, roast 2 of the eggplants until skin is burnt on all sides and eggplant feels soft inside.
Put in a bowl a cover with cling wrap. This will steam the eggplant.
Cut the remaining eggplant in rounds of about 1 cm thick. You need 8 slices
Season with salt, pepper and smoked paprika.
Cook in a pan with olive oil at medium heat until brown on both sides and soft in the middle.
Peel the skin from the burnt eggplant and wash under cold water to remove all burnt skin.
Put peeled eggplant in a blender with the tahina paste, olive oil, lemon juice and season with salt, pepper, cumin and coriander. Adjust seasoning to taste.
Remove the inside flesh of the preserved lemon and finely chop the skin.
Add the skin to the yoghurt and mix well. Season with salt and pepper.
Thinly slice the Lebanese eggplant into little disks and toss in some rice flour. Deep fry until brown and crispy.
To plate up put three swipes of the eggplant puree on a plate, Top with three pieces of the eggplant, another little dollop of the puree then garnish with the crisps, mâche and the flowers.