Are you wanting to experience a burst of flavor in your mouth, all at once? Are you craving the taste of a Mediterranean vacation? We don’t blame...
Are you wanting to experience a burst of flavor in your mouth, all at once? Are you craving the taste of a Mediterranean vacation? We don’t blame you.. So are we! Instead, make this fantastic Lebanese lamb with Baba Ghanoush in the comfort of your own home, and enjoy a family dinner or a romantic date. We promise you this recipe will not disappoint. The mix of warm and spicy flavors with different textures combined creates a perfect meal. Warning - you may be a little obsessed with it!
1 large eggplant (about 500g)
1 ½ tablespoons olive oil
50 g hulled tahini
2 garlic cloves
1 tablespoon lemon juice
½ teaspoon ground cumin
1/8 teaspoon chilli powder
Freshly ground black pepper
Lebanese Spiced Lamb:
2 tablespoons coconut oil
1 onion, finely chopped
4 garlic cloves, finely chopped
800 g lamb mince
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
2 teaspoons dried mint
1 ½ teaspoons ground allspice
¼ teaspoon ground cinnamon
2 bay leaves
250 ml (1 cup) chicken broth
1 long red chilli, deseeded and finely chopped, plus extra to serve
3 tablespoons pine nuts, toasted
Cook the eggplant for 8–10 minutes over an open flame on the stovetop or barbecue, turning frequently until the skin is charred and blistered and the flesh feels soft when pressed with tongs.
Place the charred eggplant in a large bowl, cover tightly with plastic wrap and set aside to cool. Transfer the cooled eggplant to a colander to drain, then peel and discard the skin.
Place the eggplant flesh in the bowl of a food processor, add the olive oil, tahini, garlic, lemon juice, cumin and chilli powder and process until smooth. Season with salt and pepper. If the baba ghanoush is too thick, add a little cold water.
To make the Lebanese spiced lamb, heat the coconut oil in a large frying pan over medium–high heat.
Add the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for 1minute.
Stir in the lamb mince and cook, using a wooden spoon to break up any large chunks, for 10 minutes, or until the mince is brown.
Reduce the heat to medium–low. Add the spices, bay leaves, broth and chilli and cook for a further 15–20 minutes until most of the liquid has evaporated. Mix through the pine nuts and set aside, keeping warm.
Heat the coconut oil in another large frying pan over medium heat. Crack in the eggs and cook until the whites are set, about 2 ½ minutes. Season with salt and pepper.
To serve, divide the baba ghanoush among four serving plates, then top with an egg and some mince. Scatter over the herbs and radish, sprinkle on some chilli flakes (if using) and extra fresh chilli and drizzle over some olive oil.