This is delicious with a load of warm flatbreads for scooping up the baba ghanoush. To burn the aubergines place them directly onto gas rings turned up high, scorch for about 20 minutes, turning once. You will need to open all of the doors and windows but it is definitely worth it!
Wine Suggestion: A Spanish red was called for, but to be a little contrary we went to Roussillon: Roc des Anges’ Segna de Cor. A Grenache, Carignan and Syrah blend from the “young” vines of this estate which average only 40 years of age … they have some wonderful old vines in this part of the world and Marjorie Gallet has some of the best parcels scattered across the incredible landscape that is Catalan France. Exceptionally refined and smooth, with layers of spices, warm fruits and a core of salty stones and smokey earth. For an entry level wine this is truly exciting. Also a good match for the smokey aubergines, earthy lentils and tart pomegranate.
Smoky baba ganoush with roasted cauliflower, lentils & pomegranate – serves 4 to 6
- 1 cauliflower, cut into florets
- 2-3 tbsp extra virgin olive oil
- 300g Puy lentils (or similar lentils)
- 2 large handfuls of spinach leaves
- a small handful of coriander leaves
- ½ a lemon, juiced
- 1 pomegranate, seeds extracted
- pomegranate mollasses
FOR THE BABA GANOUSH:
- 4 large aubergines
- 4 tbsp tahini paste
- 2 cloves of garlic, finely chopped
- 1 lemon, juiced
- 2 tbsp Greek yoghurt
- 5 tbsp extra virgin olive oil
Preheat the oven to 200C.
Coat the cauliflower in olive oil and season well with salt and pepper. Spread over a baking tray and roast for 25-30 minutes.
To make the baba ganoush, put the aubergines directly over a gas flame on high, for about 20 minutes, turning once. When cool enough to handle, peel off the blackened skin and place the flesh into a large bowl. Break the aubergine flesh up with a fork, leaving it a bit chunky, then add the tahini, garlic, lemon juice, yoghurt and olive oil. Mix with a fork until well combined and season well with salt and pepper.
Bring a large pot of water to the boil and cook the lentils for 20-25 minutes until just tender, then drain.
Combine the roasted cauliflower, lentils, baby spinach, coriander, a drizzle of olive oil and a good squeeze of lemon juice and season well with salt and pepper. Serve with plenty of baba gaanoush on the side, scatter over the pomegranate seeds and drizzle with a few drops of the pomegranate molasses.
(Original recipe from Community by Hetty McKinnon, A Plum Book, 2014.)
Jono & Jules do food & wine 