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Recipes: Luke and Zoe’s autumn challenge
This week on Get Nourished, the challenge to find nutritious seasonal meals for autumn is on. Get the full recipes for Luke Hines’ bangin’ baba ganoush and Zoe Bingley-Pullin’s fermented beetroot.
Luke Hines’ Bangin’ Baba Ganoush
Ingredients2 large eggplants 1/4 cup tamari to coat eggplant slices 1/2 tsp sea salt, plus extra for seasoning final dish 1/4 cup lemon juice 1 large clove garlic, minced 1/4 cup hulled tahini 1/4 cup extra virgin olive oil, plus more to drizzle eggplant for baking and serving Handful of fresh flat leaf parsley, finely chopped 1 tsp smoked paprika 1 tbsp toasted pine nuts Assorted fresh cut vegetables sticks Small middle eastern flatbreads or Lavosh |
MethodStep 1. Preheat oven to 180C and line a large baking tray with baking paper. Step 2. Slice eggplant in half longways and place on the prepaid baking tray. Drizzle with some olive oil and tamari, use your fingers to coat the eggplant well. Roast for 8-10 minutes or until its beautiful soft and lightly golden brown on top. Once cooked, scoop out the inside of the eggplant into a large bowl and cool. The eggplant should be soft and not raw. Step 3. Add the cooked eggplant, salt, lemon juice, garlic clove, tahini in a food processor and blitz until creamy and well combined. Add olive oil gradually until desired consistency. Taste as you go and add more salt if needed. If the dip is too dry, simple add more olive oil or lemon juice. Step 4. Spoon the dip out into a bowl and garnish with a sprinkle of fresh flat leaf parsley, paprika, toasted pine nuts and some more olive oil. Serve alongside some fresh cut vegetables, flat breads or Lavosh. |
Zoe Bingley-Pullin’s Fermented Beetroot
Ingredients500g mix of beetroots – purple and golden, scrubbed, top and end removed 1/2 tsp mustard seed 1/2 tsp celery salt 1/2 tsp cumin seeds 1 orange peel 1/2 tbsp salt 300ml water For the beetroot salsa 1/2 cup fermented beetroot 1/4 cup red apple, peeled and diced 1 small shallot onion, finely chopped 1 tbsp toasted macadamia nuts, chopped 1/2 tbsp pomegranate molasses 1/2 tbsp extra virgin olive oil Pinch salt and pepper Crackers and goat cheese to serve |
MethodStep 1. Thinly slice beetroot using a mandolin or dice. Place the beetroot, mustard seeds, celery salt, cumin seeds and orange peels into the jar. Step 2. In a small bowl, mix together the water and salt and pour into the jar, enough to cover the beetroot. Place a lid on the jar, label with today’s date. Step 3. Let the jar sit at room temperature for approximately one week. Open and close the jar every two to three days to release any built-up air. Move to the fridge once happy with the flavour. Step 4. Top crackers with goat cheese and beetroot salsa for serving. |
