Falafel hash and baba ganoush dip
- Preparation and cooking time
- More effort
- Serves 6
A great addition for a BBQ or Greek lunch
- 3 garlic cloves, peeled
- 2 aubergines
- 6tbsp olive oil
- 1 1/2 tbsp tahini
- 1 lemon
- 2 x 400g can chickpeas, drained
- 1 red onion, finely diced
- 2 medium carrots, peeled and grated
- 28g fresh coriander, roughly chopped
- 6-12 pitta breads
- Greek olives with feta (Waitrsoe)
- Chohula hot sauce
- Lemon wedges and extra olive oil to serve
- STEP 1Preheat the grill to its highest setting and line a baking tray with foil. Slice 2 garlic cloves in half lengthways. Make a deep slit in the side of each aubergine and pus two halves of garlic into each one. Place them on the tray and drizzle with 1tbsp of the oil and place under grill for 20mins. Turn the hallway through. Cook until soft and lightly scorched.
- STEP 2Cool, and slice off stalk. Slice each aubergine open and scoop out the flesh and garlic onto a chopping board. Discard the skin. Top the aubergine with tahini, juice from half the lemon, 2tbsp of the oil and season generously. Chop all the ingredients together to make a paste. Season to taste again, then transfer to a dish and top with a little more oil.
- STEP 3Place the chickpeas in a saucepan, cover with water and bring to the boil. Simmer for 5mins then drain and cool.
- STEP 4Heat the remaining 3tbsp olive oil in a frying pan and add red onion over a high heat. Fry for 3mins until starting to soften. Chop the last garlic clove and add to the pan. Fry for 3-4mins until onion is soft. Add chickpeas and carrots, stir and fry for 1min. Mash the chickpeas until half are crushed using a fork or potato masher. Remove from the heat and stir through remaining lemon juice and coriander. Season to taste. Serve the hash with the aubergine dip, warmed pittas, olives with feta, hot chilli sauce and lemon wedges.