Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Baba Ghanoush Recipe

Baba Ghanoush filled Phyllo Tulip Photo : Jackie Cameron

Baba Ghanoush filled Phyllo Tulip
Photo : Jackie Cameron

Baba Ghanoush filled Phyllo Tulip Recipe

Yields: 8

Ingredients : 

*1 roll Phyllo Pastry

+- 120 g melted Butter

*4 Salami slices sliced

*Baba Ghanoush

1 medium Brinjals

Lemon Juice

1 clove Garlic

Salt and Pepper

Method :

1) Cut 24 Phyllo squares out at 6cmx6cm. Place a piece of phyllo on your unit and top with a layer of melted butter and then place another piece on top at an angle to the last and then butter and a third piece at another anglement. Place into a small muffin tin and bake at 135 ̊ C until evenly crisp and brown in colour. Set aside for latter use

2) Slice Salami and set aside

3) Burn brinjals skin on open gas flame (chef’s note: If a gas oven isn’t available place brinjals on an oven pan and put the oven on grill to burn the skins). When burnt place into a packet and sweat so to make it easier to remove the skins

4) Place the rest of the ingredients into a liquidiser and liquidise until smooth. Season to taste

Plating :

1) Put Baba Ghanoush into phyllo tulip and top with salami and garnish.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za