Aubergine baba ganousch, wholegrain flat bread, kebab style chiken
A creamy and flavoursome aubergine caviar, accompanied by thin slices of wholemeal bread and chicken marinated in spices and grilled to perfection kebab style. A flavourful journey with Mediterranean accents.
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Ingredients
Portions:
4
200 g
aubergine
150 g
chicken leg meat, boneless and skinless
50 g
whole wheat flour
100 g
Greek-style yoghurt
1 tbsp
tahini sauce
1 tbsp
casa olive oil
0.5 piece
red onion, finely chopped
1 clove
garlic, minced
1 piece
organic yellow lemon, juiced
1 tsp
sumac
1 tsp
zaatar
0.5 tsp
fine salt
0.5 tsp
ground white pepper
5 g
fresh coriander, chopped
5 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the grill to medium-high heat.
- Pierce the aubergine with a fork, place it on a baking sheet, and grill for 15 minutes or until the skin is charred and the flesh is soft. Allow it to cool, then peel and mash with 1 tbsp tahini sauce, 0.5 piece red onion, 1 clove garlic, 1 piece lemon juice, 0.5 tsp fine salt, and 0.5 tsp ground white pepper.
- Mix 150 g chicken with 1 tsp sumac, 1 tsp zaatar, and 1 tbsp casa olive oil. Let it marinate for 10 minutes, then grill until cooked through, about 5-7 minutes per side.
- In a bowl, combine 50 g whole wheat flour with enough water to form a dough. Roll out thin, and cook in a dry pan until golden on each side to make flatbread.
- Serve the aubergine baba ganousch with grilled chicken and flatbread, garnishing with 5 g fresh coriander and 5 g fresh mint.