Crostini with baba ganoush
Recipe
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75 minutes
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10 minutes
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85 minutes
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20 pieces
Do you know baba ganoush? It is a delicious aubergine-based dip. In this recipe, you don’t serve this aubergine dip with bread, but as a quenelle on bread. Or actually on a crostini, which you make by grilling slices of baguette in the Big Green Egg. Because you also grill the aubergine on the grid of your kamado, the baba ganoush develops unparalleled flavour. A delicious vegetarian recipe for a festive snack.
INGREDIENTS
Baba ganoush
- 5 small aubergines
- 6 tbsp olive oil
- 1 tbsp ras el hanout
- 10 full tsp light miso paste
- 2 shallots
- 1 tsp ground cumin seed
Crostini
- 1 baguette
- 3 tbsp olive oil
- Sea salt flakes
Serve with
- 300 g matured Manchego cheese
- 20 rocket leaves
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 200°C.
- Meanwhile, halve the aubergines lengthwise. Cut the cut surfaces crosswise at about 2 centimetres intervals each time. Drizzle the cut surfaces with 5 tablespoons of the olive oil and sprinkle with the ras el hanout.
- Place the aubergine halves on the cut surface on the grill and close the lid of the EGG. Grill the aubergines for 8-10 minutes until they are nicely dark-grilled, but not burnt.
- Turn over the aubergine halves and brush the cut surface of each half with a full teaspoon of the miso paste. Lower the temperature of the Big Green Egg by completely closing the air slider at the base and closing the rEGGulator to within a millimetre. Let the aubergine halves cook for about 15 minutes longer until they are soft.
- Remove the aubergine halves from the EGG and let them cool slightly. Meanwhile, heat the EGG to 170°C.
- Spoon the flesh out of the shells and cut coarsely.
- For the crostini, cut the baguette into slices about 1½ centimetres thick. Drizzle them with the olive oil and sprinkle with sea salt flakes to taste. Grill them for about 1 minute per side.
- Remove the crostini from the EGG and set aside. Remove the grid, place the Stainless Steel Grid in the EGG and place the Cast Iron Skillet on top of it. For the baba ganoush, add the remaining tablespoon of olive oil to the skillet and close the lid of the EGG to preheat the skillet and olive oil. Peel and chop the shallots.
- Add the shallot and ground cumin seeds to the skillet and fry for about 2 minutes. Add the coarsely chopped aubergine and salt and pepper to taste and heat for about 10 minutes; stir occasionally.
- Remove the skillet from the EGG and let the baba ganoush cool.
PREPARATION
- Spoon a quenelle of the baba ganoush onto each crostini.
- Cut the Manchego into 20 equal points and insert a tip of the cheese into each quenelle. Garnish with the rocket.
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