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If you prefer your Baba Ganoush more smokey, leave it on the stove top for ten minutes or so, the less time you leave it on there the less smokey flavour you’ll get.
Around 5 minutes is enough for a less smokey taste.
3 medium-sized eggplants
1/2 cup (130g) tahini
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and crushed
1/8 teaspoon chilli powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or coriander
Preheat the oven to 190C.
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars,
turn them until the eggplants are charred all over.
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife
into them and meet no resistance.
Remove from oven and let cool.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary.
800g lamb mince
1 x 75g packet toasted pine nuts
1/2 cup finely chopped fresh mint
1 tbs finely grated lemon rind
3 tsp ground cumin
Olive oil spray
Babaghanoush dip, to serve (see recipe below)
Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl. Use clean hands to mix until well combined. Divide the mixture into 12 equal portions and shape into 6cm patties, about 1.5cm thick.
Preheat a barbeque (or non stick pan) to medium. Lightly spray the patties with olive oil spray. Cook for 5-6 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
1 large eggplant
1 can chickpeas, drained
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
tbsp fresh chopped parsley (optional)
Slice eggplant in half and roast in 200 degree oven for about 45 minutes or until soft.
Allow to cool slightly then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. If the mix still look too thick mix in a splash of cold water.
Mix in chopped parsley by hand.
Enjoy the lamb patties with a leafy green salad and the Babaghanoush on the side.
5 Scorpion Complex
10s Handstand Hold
10 Box Jumps
A) Snatch Balance – work up to heavy single – allow 12mins
B) Back Squat 2×3 @ 85%, 2×2 @ 87% – rest 2mins between sets
C) Choose either:
3×5 Weighted Pullups
3×5 Weighted Dips
Stretches to finishGoogle+