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Baba Ghanoush with Lambs Liver

Baba Ghanoush with Liver

Ingredients

• 3 aubergines
• 1-2 garlic cloves (crushed)
• 2 tablespoons tahini
• juice of 1 lemon
• 100g lambs liver
• chopped parsley to garnish

This dish consists of two parts, first make the dip and then the liver is going to be fried and placed on top. Let's start with the Baba Ghanoush as we can stick that in the fridge while we make the other parts. First we need to roast the aubergines in a very hot oven for about half an hour, turning once. When they come out they should be soft to the touch. Put them in a dish, cover and leave to cool. While it's cooling you can juice the lemons and prepare the other ingredients.

Once cool, peel the aubergines, chop and put in a colander. Now you need to mash the flesh and allow the juice to run out. Add the garlic, tahini, lemon juice and a pinch of salt in a food processor and give it a whizz. You can now stick this to one side until we've done the Fatoush.

Just before we're ready to serve we need to cook up the lambs liver. Lambs liver doesn't need much cooking, it should still be a dark red inside. Just cut the liver into slices and fry quickly in a little olive oil, adding a splash of lemon juice just before taking it out of the pan. Arrange the liver in the middle of the Baba Ghanoush and garnish with chopped parsley.

Fatoush

Fatoush

Ingredients

• 1 pitta

For The Salad

• 3 tomatoes (chopped with the seeds removed)
• 1 red onion (chopped)
• 1 cucumber (chopped)
• 1 sweet pepper (chopped)
• 1 cos lettuce
• bunch rocket
• bunch parsley

fresh mint

For The Dressing

• olive oil
• juice of 1 lemon
• 1 garlic clove (crushed)
• salt, pepper and sumac to taste

Toast the pitta bread under the grill until crispy, then break it into pieces about an inch square. Now chop all the salad ingredients and put in a big salad bowl reserving a little of the mint for the dressing.

For the dressing mix the oil, lemon juice and crushed garlic. Now, finely chop a small amount of mint and it along with salt, pepper and sumac until you get a taste you like. You can add the dressing to the salad a short while before serving but not the bread. For me, the texture of the bread is really what makes this dish. It must retain just enough of it's crunch all the way through the meal. As it soaks up the moisture in the salad it will become soggy so add it just before serving. So, before you do that head back to the Baba Ghanoush recipe and prepare the lambs liver.