Recipes - Baharat-Spiced Smoky Eggplant
For some reason eggplant and Baharat seem to be made for each other.
2 tablespoons of olive oil
1 small onion finely chopped
2 cloves of garlic finely chopped
2cm piece of ginger peeled and grated
3 teaspoons of Ground's Baharat
2 tablespoons of lemon juice
salt and pepper
2 tablespoons of chopped coriander
Prick eggplants with a fork and place directly over a gas flame, turning until all black and blistered. Alternatively place them under a hot grill and turn occasionally until blackened. Cool to room temperature and then peel away the skin. Chop the flesh coarsely.
Heat the oil in a frying pan, add onion and cook over medium heat for 5 minutes, or until soft. Add the garlic, ginger and Baharat and cook for 1 minute, stirring continuously. Add the eggplant and lemon juice and cook 2-3 minutes until heated through. Season to taste and stir in the coriander. Serve warm with flat breads or as an accompaniment to grilled meats.
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