cooking babaganoosh with herbed yoghurt and walnuts
August 22, 2014
This is a really nice way to enjoy babaganoosh. Rather than just using it for scooping up with bread, make it part of a kind of middle eastern salad of sorts.
My babaganoosh recipe is here
The rest is just decoration:
Macerated red onion. Finely slice a red onion, and pour red wine or white wine vinegar over, leave for about half an hour
Toast some walnuts
Mix yoghurt or labne with some chopped mint, parsley, or whatever soft herbs you have. Season and add a little olive oil.
Layer the babaganoosh, yoghurt and pickled red onion, then sprinkle the walnuts and mint over. Would be really nice with lamb.