Name: Baba Ghanoush with Minced Lamb and Pine Nuts recipe by Dhanya Samuel at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 2 large Eggplant/aubergine/brinjal (purple variety); 1 big Lemon; Äµ cup Tahini (sesame seed paste); 2 garlic Cloves; Salt to season; 1-2 tbsp natural Yoghurt; Äµ cup extra virgin Olive oil; 500 gms of minced Lamb; 2 medium Onions finely chopped; 1 hot Red chilli finely chopped; 2 large Tomatoes finely chopped; 1 tbsp Tomato paste; 1 tbsp Chilli paste/sauce; Salt to season; Freshly milled black Pepper to season; 2 tbsp Ghee/clarified butter; 2-3 tbsp Pine nuts toasted

ABOUT Baba Ghanoush with Minced Lamb and Pine Nuts RECIPE

Feda, my Lebanese friend introduced me to a different version of eating Baba Ghanoush – topped with spiced minced lamb and toasted pine nuts.

Ingredients Serving: 3

2 large Eggplant/aubergine/brinjal (purple variety)
1 big Lemon
Äµ cup Tahini (sesame seed paste)
2 garlic Cloves
Salt to season
1-2 tbsp natural Yoghurt
Äµ cup extra virgin Olive oil
500 gms of minced Lamb
2 medium Onions finely chopped
1 hot Red chilli finely chopped
2 large Tomatoes finely chopped
1 tbsp Tomato paste
1 tbsp Chilli paste/sauce
Salt to season
Freshly milled black Pepper to season
2 tbsp Ghee/clarified butter
2-3 tbsp Pine nuts toasted

Instructions

Prick the eggplant with a fork and grill the skin is charred, blacked and the flesh feels soft. (I did it on stove; you can do it in oven or charcoal fire). Gently wrap with a cloth and leave it for 2 minutes.
While the eggplants are still warm, carefully peel the skin. Roughly cut and chop.
Add this to food processor/grinder (motar &pestle) along with garlic, tahini, yogurt and half of lemon juice. Blend for 1-2 minutes. Check by adding salt. If required add more tahini or lemon juice.
Take this into a large serving plate and drizzle olive oil on top. Blend by adding olive oil to get creamier consistency.
Make the minced lamb topping by heating ghee in a large pan by adding minced lamb. Fry till mince turns slightly brown.
Now add chopped onions, red chili, tomatoes, tomato paste, chili paste, salt and black pepper. Fry till tomatoes turn soft and moisture is absorbed. Cool and thickly spread over baba ghanoush.
Garnish with dry roasted pine nuts.

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