As with traditional Baba Ganoush dip, the taste makes up for the “look” and the same can be said here. This recipe is simplified as, in traditional Arabic Baba Ganoush, the eggplant is grilled over an open flame and then peeled, but this dish can be whipped up quickly as it is all made in the one pan.
You can use bought tahini, but it is so easy to make … simply toast sesame seeds and then blend in a food processor until they are crumbly, then slowly add enough olive oil, while blending, until it becomes a smooth paste and then season to taste.
Baba Ganoush Chicken
2 tablespoons olive oil
3 skinless chicken thigh cutlets
Freshly ground salt & black pepper
1 eggplant (cubed)
1 heaped teaspoon ground cumin
3 cloves garlic (crushed)
1 lemon (finely grated zest & juice)
Small bunch parsley (chopped & some for garnish)
1 cup chicken stock (not pictured)
Heat oil in a large heavy-bottomed frypan, season the chicken and brown on all sides.
Remove chicken from pan and set aside and add eggplant, garlic, cumin and lemon zest and gently fry until eggplant is lightly browned.
Return chicken to pan together with tahini, lemon juice and chicken stock and gently simmer, turning chicken for 15 – 20 minutes uncovered.
Add chopped parsley to pan and mix through before serving.
Serve immediately on its own or accompanied with warm fresh bread.