Warm Babaganush with Herbed Yogurt & Pistachio
This one is something my chef makes a lot, I added yoghurt here coz we’re all about the dairy this holiday, the tanginess and fresh herbs come together beautifully to hit every note on your palette. I’m all about vibrant flavors whilst keeping things simple and clean!
Ingredients
4 Holland eggplants
2 tbsp date honey (sub reg honey)
2 cups plain greek yogurt
4 cloves garlic, crushed
1 tbsp raw tahini (optional)
½ cup chopped fresh cilantro
½ cup chopped fresh mint
Juice & zest of ½ lemon
½ cup roasted pistachios, chopped
Extra virgin olive oil
Kosher salt
Preparation
Using your cooktop range, place the eggplants directly on the fire and char all sides, about 2 min each side. Remove from fire and immediately place in a bowl or deep dish and cover tightly with plastic wrap. Let sit for 20 min, this will allow the eggplants to continue to cook in it’s own steam.
In the meantime, in a bowl whisk together the yogurt, garlic, tahini, 2 tbsp olive oil and the fresh herbs (reserve some herbs for garnish). Season with salt to taste and set aside in the fridge.
Remove the eggplants from the dish and gently peel away the charred exterior, trying to keep the eggplant whole and keeping the tops of the eggplants intact. Refrigerate the eggplants until ready to serve. ½ hour before serving remove the eggplants from the fridge and place in a warm oven (200f-250f), alternatively just remove from fridge an hour or 2 prior to serving to bring to room temp.
In a large dish spoon and spread the yogurt sauce on the bottom of the dish, gently place the eggplants on top of the yogurt, gently run a fork through the eggplant while making sure the retain their shape.
Drizzle the honey over the eggplants, follow with a drizzle of olive oil. Season with salt and top with roasted pistachios. Garnish with remaining herbs and serve.