Name: Lebanese-spiced drumsticks with baba ghanoush
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: Baba ghanoush; 2 medium eggplants (600g); 1 clove garlic, crushed; 1 tablespoon tahini; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil; 2 teaspoon ground allspice; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 2 tablespoon olive oil; 8 chicken drumsticks (1.2kg); 4 large pitas

Ingredients

Baba ghanoush

2 medium eggplants (600g)

1 clove garlic, crushed

1 tablespoon tahini

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

2 teaspoon ground allspice

1 teaspoon ground black pepper

1 teaspoon ground cumin

2 tablespoon olive oil

8 chicken drumsticks (1.2kg)

4 large pitas

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.To make baba ghanoush; pierce eggplants all over with fork; place on oiled oven tray. Roast, uncovered, about 40 minutes or until eggplant is soft, turning occasionally. Stand 10 minutes. Peel eggplant, discard skin; drain eggplant in colander 10 minutes then blend or process with garlic, tahini, juice and oil.

3.Meanwhile, combine spices and oil in large bowl, add drumsticks; turn to coat in mixture.

4.Place drumsticks on wire rack over dish. Roast, uncovered, about 50 minutes or until chicken is cooked through, turning occasionally.

5.Serve drumsticks with baba ghanoush and bread, and lemon wedges and fresh parsley, if desired.

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