Side Servings
Butter-bean baba ganoush
6
Easy
25 minutes
25 minutes
“This is just as good as a side with roast lamb as it is served with mini pitas, crackers or corn chips as a starter dip platter.” – Abigail Donnelly
Wine/Spirit Pairing
Thelema Merlot Reserve
Ingredients
Method
- 2 medium brinjals
- 1 x 400 g can butter beans, drained
- 2 T parsley
- 2 T coriander
- 2 cloves garlic, crushed
- 4 T lemon juice
- 1 t lemon zest
- 1⁄4 cup olive oil
- 1 green chilli (or to taste)
- salt, to taste For the dressing, toss:
- 2 T parsley, chopped
- 12 capers, chopped
- 12 green olives, pitted and chopped
- 3 T sultanas
- 1⁄4 cup balsamic vinegar
- 60 g pine nuts, toasted
Method
Ingredients
1. Preheat the oven to 180°C. Bake the brinjals for 25 minutes, or until very soft.
2. Allow to cool slightly, then spoon out the flesh and blend with the remaining ingredients until smooth. Season to taste.
3. Spoon the purée onto a platter and spoon over the dressing.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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