Diabetic Living - - Celebrate -

Although it takes time to make baba ghanoush, it’s worth ev­ery sec­ond!

30g bul­gar wheat

100g flat-leaf pars­ley,

finely chopped

40g mint, leaves picked

and finely chopped

350g cu­cum­ber, halved,

de­seeded and diced

100g cherry or baby plum

toma­toes, halved

Juice of 1 le­mon

1 ta­ble­spoon olive oil

Freshly ground black pep­per 2 Le­banese flat­breads, or pitta breads, halved (about

70g each), to serve

¼ jar Sweet Pick­led Onion (see recipe, right), or 3 spring onions, finely chopped, to gar­nish

For the baba ghanoush

2 medium egg­plant

1 head of gar­lic

1½ ta­ble­spoons tahini

1 ta­ble­spoon olive oil

1 To make the baba ghanoush, the flavour is best when this is done the night be­fore you want to serve it. Char egg­plant over the naked flame of a gas hob for about 30 min­utes, un­til skins are crisp, brit­tle and to­tally black­ened, and cen­tres so soft the egg­plant are col­laps­ing in on them­selves. Trans­fer to a bowl, cover in cling­film and al­low to cool.

2 Pre­heat the oven to 200°C.

3 Wrap the gar­lic in foil, place on a bak­ing tray and roast for 40 min­utes.

4 Gently peel the skin from the egg­plant and place in a bowl. Squeeze the soft flesh from the gar­lic cloves and mash it into the egg­plant. Add the tahini and olive oil and beat ev­ery­thing to­gether un­til you have a nice smooth purée. Sea­son to taste.

5 Boil the bul­gar wheat in wa­ter for 15 min­utes. Re­fresh un­der cold wa­ter to stop the cook­ing process and set aside to drain thor­oughly. Trans­fer the bul­gar to a large bowl and stir in pars­ley, mint, cu­cum­ber and toma­toes. Dress with the le­mon juice, olive oil and a good pinch of pep­per.

6 Heat the flat­breads in a mod­er­ate oven and serve stuffed with the tabouleh and baba ghanoush and gar­nished with sweet pick­led onion.

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