INGREDIENTS
Walnut and herb topping
100 g (1 cup) walnuts, shelled
1 small red onion, finely diced
1 small Granny Smith apple, peeled and finely diced
1 bunch coriander, shredded
½ bunch mint, shredded
1 long red chilli, deseeded, finely diced
3 tsp sumac
Pinch of salt flakes, to taste
Eggplant
3 eggplants
3 tbsp (¼ cup) Baharat spice mix
6 tbsp (½ cup) extra virgin olive oil
Tahini Sauce
100 g (¹/3 cup) thick plain yoghurt
30 g unhulled tahini
1 lemon, juiced
1 garlic clove, peeled
½ tsp sea salt flakes
To serve
1 lemon, halved
Extra virgin olive oil, to drizzle
Couscous or flatbread
METHOD
Walnut and herb topping
- Place the walnuts on a baking tray and place into the oven on shelf level 3. Select Fan Plus at 180 °C and cook for 13 minutes. Remove from the oven and allow to cool.
- Once cool, finely chop and place into a bowl with the remaining topping ingredients. Mix well to combine and set aside until required.
Eggplant
- Preheat the oven on Fan Grill at 200°C.
- Halve the eggplants lengthwise and place onto a grilling and roasting insert placed over a universal tray.
- With a sharp knife, score the flesh of the eggplant with diagonal lines.
- Combine the oil and Baharat spice in a bowl and brush onto the scored surface of the eggplants. Massage the spice and oil into the crevices to fully coat the top of the eggplant.
- Place the tray into the oven on shelf level 5 and cook for 15 minutes, or until cooked through.
Tahini sauce
- While the eggplant is cooking, prepare the tahini sauce.
- Combine the yoghurt and tahini in a bowl and stir through the lemon juice.
- Crush the garlic clove with the sea salt to create a paste and add to the tahini sauce. Stir well, to combine.
To serve
- Place the eggplants onto a serving platter, spread the tahini sauce over the eggplant and cover generously with the walnut and herb topping.
- Squeeze lemon juice over the eggplants and drizzle with extra virgin olive oil.
- Serve with prepared couscous or flatbreads for a main meal, or as a mezze plate with other Middle Eastern dishes, as part of a feast.
Hints and tips
- Baharat is a versatile, smoky, sweet Middle Eastern spice mix. It is delicious used as a rub for chicken, lamb or seafood or used to flavour soups and stews.
- Substitute the eggplant for other seasonal vegetables such as sweet potatoes and field mushrooms, or meat or fish – cooking times may vary.
- Toasting nuts and seeds is easy in a Miele oven. Always start with a cold oven. Place the nuts or seeds onto a baking tray on shelf level 3 and select Fan Plus 180°C. For blonde nuts and seeds cook for 11-12 minutes, for nuts with skin on cook for 13–14 minutes. Remove and allow to cool completely.
Miele
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