This weekend I am co-running a pop-up restaurant in Amsterdam! It’s going to be so much fun, I’m so excited to introduce some new flavours and concepts to the people of Amsterdam. We will be serving an eleven course, plant-based feast, with a little seafood and Kangaroo meat thrown in. We want to celebrate the vegetables though, using locally sourced, seasonal produce and some Australian bush spices. I can’t wait to start cooking!
In the meantime, here is a recipe for the most delicious babganoush you will ever taste. A result of some eggplant growing old on my friends sideboard, he told me to use them for something before they went bad. My specialty! I love having the skill to be able to use anything and make it into something, nothing ever gets wasted!
3 medium eggplants
1/2 cup tahini
1 tsp salt
Juice of 1 lemon
3 cloves garlic, finely grated
pinch chilli flakes, plus extra to serve
1/2 tsp ground cumin
2 tablespoon olive oil
1/2 tsp smoked paprika
1 green apple
1/4 cup white wine vinegar
1/2 cup roasted walnuts
Handful coriander leaves
Toasted pita bread to serve
Pre-heat the oven to 200 degrees celsius.
Use a fork to pierce the eggplant all over a few times. Using metal tongs, hold them over an open flame for around 10 minutes, turning constantly, until the skin is charred. Place them in a baking dish and continue to cook for a further 20-30mins, until they are very soft and collapsed. (if you don’t have an open flame to char them first, you can do it under a grill or just cook them completely in the oven. You just won’t get the smoky flavour). Remove from the oven and allow to cool completely.
Cut the eggplants in half and scoop out the flesh into a large bowl. Add the tahini, salt, lemon juice, garlic, chilli flakes, cumin and some cracked pepper and using a fork, combine and mash the eggplant until a stringy paste forms. (you can also use a blender but I prefer to keep the texture of the eggplant, I find it goes a bit gluey when processed)
Peel and grate the apple. In a small bowl, combine the grated apple with the vinegar and a pinch of salt. Stir well and allow to sit for at least 10mins, stirring every so often.
Combine the olive oil and the paprika in a small bowl and stir well to combine.
To serve, place the eggplant mixture in a large shallow dish. Drain the apple from any excess liquid and place on top of the eggplant. Sprinkle with the walnuts, coriander leaves, and extra chilli flakes. Drizzle with the smoked paprika oil. Serve with some toasted bread and other mezze dishes if you wish.