Chunky Baba Ganoush with grilled lamb and roasted chickpeas
Prep Time: 15 minutes
Cooking Time: +- 30 minutes
2 medium aubergines, diced
Willowcreek Extra Virgin Olive Oil
2 Tbsp (30 ml) tahini
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 – 2 garlic cloves, crushed
zest and juice of ½ a lemon
½ c (125 ml) thick yoghurt
A handful of fresh coriander, chopped
1 x 400 g tin of chickpeas, drained
6 – 8 free-range lamb rib or loin chops
1 tsp (5 ml) dried oregano
A handful of pomegranate seeds
Willowcreek Coriander Flavoured Extra Virgin Olive Oil
Preheat oven to 220°C.
Place diced aubergine in a large baking tray. Drizzle with lots of Willowcreek EVOO and season with salt.
Place the chickpeas in another baking tray, drizzle with Willowcreek EVOO and season with salt.
Both trays can be roasted for +- 20 minutes. The aubergine may need to roast a little longer.
Set golden roasted chickpeas aside for serving.
Place roasted aubergine into a bowl and combine with tahini, spices, garlic, lemon, yoghurt and coriander. Mix vigorously to create a chunky baba ganoush. Season to taste.
When ready to serve, drizzle lamb chops with Willowcreek EVOO and season with salt and oregano. Grill in a hot griddle pan for +- 15 minutes.
Spread baba ganoush onto a serving plate or board. Sprinkle with chickpeas and pomegranate seeds. Top with juicy grilled lamb chops. Garnish with microherbs and drizzle generously with Willowcreek Coriander Flavoured EVOO.