This canapé is a minimised version of a main course I make from time to time. To speed up the prep try cooking the aubergines for the baba ganoush in a microwave. This is a great time saver and although this isn't quite as authentic as blasting the aubergine skin with a blowtorch to get that extra smoky flavour, it still gives a pretty good result. Plus you don't risk setting off any smoke alarms.
Ingredients - approximately 30 canapés or serves 2/3 as a main course
Ingredients for canapé version
1 lamb loin fillet approx 250g
1 tsp cumin seeds
1 tsp coriander seeds
2 tbs olive oil
Juice half lemon
1 garlic clove
Salt and pepper
Baba ganoush (see below)
A few coriander leaves to decorate
Method for lamb (canapé and main)
Grind spices. Mix with other ingredients and massage into meat. Leave 12 hours.
When ready to cook heat oven to 200°c.
Pat lamb dry. Heat half a tablespoon of olive oil in a frying pan and brown the lamb on all sides.
Transfer to a baking tin and cook for 15 - 17 minutes for medium.
Allow the lamb to rest for a few minutes before carving into thin slices for the canapé (mine were approx 8 grams each). Thread a bamboo stick through each slice, top with a little baba ganoush, dust with some paprika and sprinkle a few pomegranate seeds over. Chill until required.
1 clove garlic
1.5 tbsp tahini
10 ml lemon juice
1 tsp ground cumin
1 tbsp olive oil
Salt to taste
Char the aubergine in griddle pan or with a blowtorch. Cook at 180° for 30 minutes until soft. Alternatively, prick the flesh several times with a fork, place uncovered on a plate and cook on high in a microwave for 7-10 minutes until very soft.
Cool, scoop out flesh and whizz in food processor with other ingredients until it is smooth. Check seasoning and chill until required.
This can be served with the canapé or simply as a dip with pitta fingers.
For the main:
Ingredients to serve with lamb, cooked as above
Baba ganoush (above)
Tomato and chickpea salad
Ingredients for salad
150g Cherry tomatoes, halved
1 Cucumber, ridge if possible, peeled, deseeded and cut into chunks
3 Salad onions, finely sliced
1 tbsp chopped parsley, mint and basil
For the dressing:
60ml olive oil
20ml lemon juice
0.5 tsp sugar
1 small clove garlic
Salt and pepper
The salad can be prepared ahead of time, but do not add the herbs or the dressing until ready to serve.
Presentation for main course:
Slice the rested lamb into approximately 0.75 cm thick slices. Season. Arrange a neat pile of salad on the plates. Add a spoonful of baba ganoush and a few warmed fingers of pitta. Finally prop slices of lamb against the salad.