There’s a version of this in my book (Cook Me) served with XO marinated lamb
skewers and safe to say it is DELISH! This version goes harder on the garlic and
removes the mess of trying to burn over an open flame. Nothing better than a base recipe for you to do with it what you want. I had mine on toast with a fried egg and it was a great way to start the day! I love the nuttiness the peanut butter brings to the eggplant, replacing the usual tahini this is an amazing way to make eggplant go that little bit further. Partnered with the legendary 5th St. peanut chilli crisp and it’s a match made in heaven!
Ingredients:
1 Stream Side organics eggplant
2 garlic cloves
2 tbsp heaped crunchy peanut butter
1 tbsp olive oil and apple cider vinegar
1 red onion
1 tsp salt
Juice of half a lemon
Chilli crisp, hemps seeds and Stream Side organics Micro herbs to serve
(I used 5th St peanut chilli)
The How-To:
1. Preheat oven to 200c. Grease and line baking tray with baking paper.
2. Halve eggplant lengthways and use a knife to score deep just before the skin.
Place cut side down on tray and roast for 20 minutes or until cooked through
and soft.
3. Meanwhile, thinly slice onion and toss with salt in a bowl. Squeeze over lemon
and set aside to pickle slightly.
4. Turn and scoop out the flesh of the eggplant and place in a blender along with
garlic, oil and vinegar. Blitz until thick and smooth. Season to taste, adding the
juice from the onion for punch.
5. Spoon babaganoush into a serving dish and scatter with hemp seeds.
Arrange over onions, spoon over chilli crisp and micro’s and finish with a good
drizzle of oil.