Entertaining

Smashed fried eggs with baba ganoush and tabouli

Name: Smashed fried eggs with baba ganoush and tabouli recipe
Yield: 4
Ingredients: 2 x 320g eggplants; 1/2 cup (140g) hulled tahini; 2 garlic cloves, crushed; Juice of 1/2 lemon; 2 tbs extra virgin olive oil; 4 eggs; Za’atar, flatbread or grilled bread, to serve; 2 garlic cloves, finely grated; Juice of 2 lemons; 1/2 cup (80g) burghul, cooked to packet instructions; 1 bunch flat-leaf parsley, leaves picked, roughly chopped; 1/2 bunch mint, leaves picked, roughly chopped; 2 long green shallots, thinly sliced; 1 Lebanese cucumber, finely chopped; 2 medium tomatoes, seeds removed, finely chopped; 1/2 tsp sumac; 2 tsp pomegranate molasses; 1/4 cup (60ml) extra virgin olive oil

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by Tom Walton

Sep 06, 2020

"I love the savoury side to Middle Eastern breakfasts the most. It makes me feel good; it’s my soul food.” – Tom Walton

2 x 320g eggplants
1/2 cup (140g) hulled tahini
2 garlic cloves, crushed
Juice of 1/2 lemon
2 tbs extra virgin olive oil
4 eggs
Za’atar, flatbread or grilled bread, to serve

Tahini sauce (makes approx. 285g)

1/2 cup (140g) hulled tahini
2 garlic cloves, finely grated
Juice of 2 lemons

Tabouli

1/2 cup (80g) burghul, cooked to packet instructions
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch mint, leaves picked, roughly chopped
2 long green shallots, thinly sliced
1 Lebanese cucumber, finely chopped
2 medium tomatoes, seeds removed, finely chopped
1/2 tsp sumac
2 tsp pomegranate molasses
Juice of 2 lemons
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat a lightly greased chargrill pan to high. To make baba ganoush, chargrill eggplant, turning regularly, for 18-20 minutes until skin is charred. Plunge into iced water and peel. Drain in a colander for 15-20 minutes then finely chop. Place in a large bowl and whisk in tahini, garlic and lemon juice. Season to taste and set aside.
2.

For the tahini sauce, whisk ingredients in a bowl with 1/3 cup (80ml) water until a smooth sauce. Season and set aside.
3.

For the tabouli, place burghul, herbs, cucumber and tomato in a large bowl. Whisk together the sumac, pomegranate molasses, lemon juice and oil in a small bowl. Add half of the mixture to the tabouli, season to taste and toss to combine.
4.

Heat a large non-stick frypan with oil over a medium-high heat. Add eggs and as they start to fry, break the yolk and drag it through the egg. Don’t scramble. Cook until the white is a little crispy.
5.

Spoon baba ganoush into a serving bowl. Top with tabouli and egg. Drizzle with tahini sauce and remaining dressing. Scatter with za’atar and serve with bread alongside.