Sunday, 20 March 2016

Falafel Hash with Baba Ganoush

I made this delicious salad to take to lunch a couple of times this week. The baba ganoush was really good and I added in pickled cabbage to add a contrast in flavour.

Falafel Hash with Baba Ganoush
(Serves 6)

3 cloves garlic, peeled
2 aubergines
4 tbsp oil
2 tbsp olive oil, plus extra for drizzling
1½ tbsp tahini
1 lemon, plus extra wedges to serve
2 x 400g cans chick peas, drained and rinsed
1 red onion, finely diced
2 medium carrots, peeled and grated
28g pack fresh coriander, leaves only, roughly chopped

To serve
6–12 pitta breads
chilli sauce

Preheat the grill and line a baking tray with tin foil.

Slice 2 cloves garlic in half lengthways. Make a deep slit in the side of each aubergine and push two halves of garlic into each one. Place the stuffed aubergines on the baking tray, drizzle with 1 tbsp of the oil and place under the grill. Cook for 20 mins, turning over halfway through, until soft and lightly scorched on the outside.

Leave until cool enough to handle, then place on a chopping board, slice off the stalk and discard. Slice each aubergine open and scoop the soft flesh and garlic onto the board. Discard the skin. Top the aubergine with the tahini, juice from half the lemon, 2 tbsp olive oil and season. Chop all the ingredients together repeatedly to make a rough paste. Transfer to a dish and top with a drizzle of olive oil.

Place the chick peas in a saucepan, cover with cold water and bring to the boil over a high heat. Simmer for 5 mins then drain and leave to cool in the sieve.

Meanwhile, heat the oil in a large frying pan over a high heat. Add the red onion and stir-fry for 2–3 mins until starting to soften. Chop the last clove of garlic and add to the pan. Fry, stirring occasionally, for 3–4 mins until the onions have softened. Add the chick peas and carrots, stir to combine, then fry for 1 min more. Using a potato masher, roughly mash the chick peas until about half are crushed. Remove the pan from the heat and stir through the juice from the remaining lemon and the chopped coriander. Season to taste. Serve the hash with the aubergine dip, warmed pittas, olives with feta, chilli sauce and lemon wedges.

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