Smoky baba ghanoush sandwich with grilled broccolini, sesame and chilli

Smoky baba ghanoush sandwich with grilled broccolini, sesame and chilli

By
From
The Tivoli Road Baker
Makes
6 sandwiches
Photographer
Bonnie Savage and Alan Benson

This fragrant sandwich is full of bold flavours – smoky eggplant, umami sesame, and a little hit of chilli. It’s great on a sourdough baguette, or slices of multigrain.

We prepare the eggplants over an open flame on the gas hob. This produces a beautiful smoky flavour. You can also roast them in a hot oven for 40–45 minutes, until soft.

Ingredients

Quantity Ingredient

Baba ghanoush

Quantity Ingredient
2 medium sized eggplant (aubergine)
1 clove garlic, peeled and finely chopped
2 tablespoons tahini
1 tablespoon olive oil
1/2 tablespoon lemon juice
1 teaspoon cumin seeds, lightly toasted
1/4 bunch parsley, washed and roughly chopped
1/4 bunch mint, washed and roughly chopped
salt and freshly ground black pepper, to taste

Assembly

Quantity Ingredient
1 bunch broccolini, trimmed
40ml olive oil
1 tablespoon sesame seeds
1 long red chilli, finely sliced
3 spring onions, finely sliced
1/4 bunch coriander (cilantro), washed, picked and torn
2 handfuls spinach, washed and dried
12 slices sourdough bread
salt and freshly ground black pepper, to taste

Method

  1. To make the baba ghanoush, place the eggplants on a gas hob over a low flame and turn them every 10 minutes or so for 40–45 minutes, until the skin is blackened and they are soft to touch. Set aside to cool for half an hour. When cool enough to handle, cut them in half vertically and scrape the flesh out with a spoon into a colander. Try not to get any of the blackened skin mixed through, as it will make the baba ghanoush taste bitter.
  2. Sprinkle some salt over the eggplant, then leave it over the sink for an hour to drain any juices.
  3. Place the eggplant in a mixing bowl and add the garlic, tahini, oil and lemon juice. Mix it through until you get a thick, chunky paste, then add the cumin, parsley and mint. Stir to combine and season to taste.
  4. Preheat a griddle pan or barbecue chargrill until very hot. Cut the broccolini in half horizontally to separate the tops from the stalks, then toss the pieces in olive oil and season lightly with salt and pepper.
  5. Chargrill the stalks first, turning occasionally as you cook, to colour. This will take a few minutes; you want them to be slightly undercooked so they still have some crunch. Set the stalks aside and do the same with the tops (they will be a bit quicker).
  6. Combine the sesame seeds, chilli, spring onion and coriander in a mixing bowl, and toss the cooked broccolini through to coat.
  7. Lay out your slices of bread and spread a generous amount of baba ghanoush over the bottom half of each sandwich. Divide the broccolini over the top and finish with a small handful of spinach. Top with the other slice of bread and eat!
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