Aubergine baba ganousch with tahini, chicken kebab
Beautiful interpretation of our spice and oregano marinated chicken "kebab", accompanied by a fresh and tasty baba ganousch aubergine caviar.
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Ingredients
Portions:
4
150 g
aubergine
100 g
chicken thigh, boneless
1 tbsp olive oil
2 clove
garlic, minced
1 tsp
fresh oregano, chopped
2 tbsp
Greek-style yoghurt
1 tbsp
tahini sauce
50 g
chickpeas, cooked
0.5 piece
red onion, finely chopped
1 tbsp lemon juice
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
1 tsp
zaatar
0.5 tsp
sumac
Salt and ground white pepper to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the grill to medium-high heat.
- For the baba ganousch, prick the aubergine with a fork and grill it for about 20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Meanwhile, marinate the chicken thighs in a mixture of 1 tbsp olive oil, 2 cloves garlic, minced, 1 tsp fresh oregano, salt, and white pepper. Let it sit for 10 minutes.
- Grill the marinated chicken thighs for about 6-8 minutes on each side until golden brown and cooked through. Remove and let rest for a few minutes before slicing.
- Once the aubergine is cool, scoop out the flesh and mash it with 2 tbsp Greek-style yoghurt, 1 tbsp tahini sauce, 50 g cooked chickpeas, 1/2 piece red onion finely chopped, and 1 tbsp lemon juice. Season with salt, white pepper, and sumac to taste.
- To serve, spread the baba ganousch on a plate, top with sliced chicken kebab, and garnish with fresh mint, coriander, and a sprinkle of zaatar.
For a smokier flavor, grill the aubergine over charcoal.