Smoked Trout Babaghanoush with Mustard Oil Wafers

by Leah Halmagyi


  • 2 medium eggplants
  • 2 Tbsp tahini
  • ½ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp Ras el Hanout spice
  • 1 smoked trout, skin and bones removed
  • 2 Tbsp toasted sesame seeds
  • salt and freshly ground black pepper
  • 4 flatbreads
  • ½ cup mustard seed oil
  • juice of 2 limes


1 Preheat oven to 180°C. Place the eggplants on a roasting tray and bake for 1 hour, until very soft. Halve, scoop out the flesh and place in a food processor with the tahini, oil, garlic, spice, trout and sesame seeds. Purée until very smooth then season with salt and pepper.
2 Place the flatbreads on a baking tray, brush with mustard seed oil and lime juice, then season with salt and pepper. Bake for 15 minutes, until crisp, then serve with smoked trout babaghanoush.

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