Baba ghanoush with a twist: Jimmy Richardson of Gerard's Bistro in Brisbane digs deeper into Lebanese cuisine - The Australian Financial Review

Gerard’s baba ghanoush

Degree of difficulty ★☆☆ | Serves 4 as a snack with flatbread

At Gerard’s, Richardson chars the eggplant over coals. At home, you can do this on a normal barbecue, sear in a lightly oiled pan, or roast the eggplant cut-side down in an oven until soft.

Ingredients

• 800g eggplant (e.g. two medium)
• 65g tahini paste (3 tbsp)
• 90g toum (garlic sauce)
• 2g cumin powder
• 25ml extra virgin olive oil
• juice of 1 lemon (35ml)
• 1 tsp sea salt flakes
• Half tsp ras el hanout or paprika

Method

Cut each eggplant in half and cross-hatch the flesh with a knife.

Place the eggplants, flesh-side down, directly on charcoal and cook until soft and blackened, then turn them skin-side down to cook all the way through.

After grilling, it’s best to let the eggplant rest and cool down, allowing the moisture to drain away.

When cooled, gently scrape the eggplant flesh off the charred skin.

Place it in a bowl and gently break it down in your hands by squeezing it. This gives a better, coarser texture than blitzing it in a mixer, which just purées it.

You should have about 400g of charred, skinned eggplant. Add the tahini paste, toum, cumin, olive oil, lemon juice and sea salt, mixing everything thoroughly.

Check for seasoning, dust with ras el hanout or paprika, and serve with grilled flatbread.

Tip: Richardson recommends Al Kanater tahini (sesame paste). Toum is a Lebanese garlic sauce – if you can’t find it, add 1 to 2 finely grated cloves of garlic.

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