What are the main ingredients in Za’atar Ostrich & Smoky Baba Ganoush?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Butter (optional)

What is the nutritional information of Za’atar Ostrich & Smoky Baba Ganoush?

Calories: 526, Carbs: 56 grams, Fat: grams, Protein: 42.4 grams, Sugar: 26.8 grams, Salt: 199 grams

How do I prepare Za’atar Ostrich & Smoky Baba Ganoush?

UBER YUM AUBERGINE: Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time. STOMACH GROWLING YET?: Toss the roasted carrot and onions with ½ the finely chopped parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning. A MIDDLE-EASTERN MEDLEY: Smear the baba ganoush over one side of the plate. Top with the za’atar ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish! VEGGIE WEDGES: Slice the peeled carrots into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time. IT’S A ZA’ATAR BAZAAR: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich goulash for 4-5 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes. FAB BABA GANOUSH: When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 2 lemon wedges, and seasoning. Set aside.

What should be prepared from my kitchen to make Za’atar Ostrich & Smoky Baba Ganoush?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Butter (optional)

Za’atar Ostrich & Smoky Baba Ganoush

Name: Za’atar Ostrich & Smoky Baba Ganoush
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Butter (optional)

Feel like spicing things up for dinner tonight? Then this is the recipe to try. A fancy smear of creamy baba ganoush is topped with Middle-Eastern spiced ostrich goulash. Finished with roasted carrots, a dressed green salad and a sprinkling of fresh parsley. You’ll go far with this za’atar dish, Chef!

Za’atar Ostrich & Smoky Baba Ganoush

with roasted carrot, red onion & pumpkin seeds

Hands on Time: 20 - 35 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Carrot
Free-range Ostrich Goulash
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
Ostrich
Pumpkin Seeds
Red Onion
Red Onions
Tahini
Za'atar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Butter (optional)

Photo of Za’atar Ostrich & Smoky Baba Ganoush

Serves 1

UBER YUM AUBERGINE
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 35-40 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic clove and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrot into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich goulash for 4-5 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 1 lemon wedge, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted carrot and onions with ½ the finely chopped parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!

Aubergine - 250g
Garlic Clove - 1
Carrot - 240g
Red Onion - 1
Pumpkin Seeds - 10g
Free-range Ostrich Goulash - 150g
Za'atar - 15ml
Tahini - 10ml
Lemon - 1
Fresh Parsley - 4g
Green Leaves - 20g

Download the Recipe

Serves 2

UBER YUM AUBERGINE
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrots into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich goulash for 4-5 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 2 lemon wedges, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted carrot and onions with ½ the finely chopped parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!

Aubergine - 500g
Garlic Cloves - 2
Carrot - 480g
Red Onion - 1
Pumpkin Seeds - 20g
Free-range Ostrich Goulash - 300g
Za'atar - 30ml
Tahini - 20ml
Lemon - 1
Fresh Parsley - 8g
Green Leaves - 40g

Download the Recipe

Serves 3

UBER YUM AUBERGINE
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrots into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich goulash for 5-6 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 3 lemon wedges, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted carrot and onions with ½ the finely chopped parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!

Aubergine - 750g
Garlic Cloves - 3
Carrot - 720g
Red Onions - 2
Pumpkin Seeds - 30g
Free-range Ostrich Goulash - 450g
Za'atar - 45ml
Tahini - 30ml
Lemons - 2
Fresh Parsley - 12g
Green Leaves - 60g

Download the Recipe

Serves 4

UBER YUM AUBERGINE
Preheat the oven to 220°C. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. When the aubergine is halfway done, add the whole, unpeeled garlic cloves and roast for the remaining time.
VEGGIE WEDGES
Slice the peeled carrots into wedges. On a separate roasting tray, spread out the carrot and red onion wedges. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. When there are 2-3 minutes remaining, sprinkle over the pumpkin seeds and roast for the remaining time.
IT’S A ZA’ATAR BAZAAR
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the ostrich goulash for 5-6 minutes until crispy, shifting as they colour. In the final minute, add in a knob of butter (optional) and sprinkle over the za’atar. To ensure the best results, fry them in batches in a single layer. Remove from the pan and set aside to rest for 3 minutes.
FAB BABA GANOUSH
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini (to taste), the juice of 4 lemon wedges, and seasoning. Set aside.
STOMACH GROWLING YET?
Toss the roasted carrot and onions with ½ the finely chopped parsley, lemon zest and seasoning. In a separate bowl, combine the rinsed green leaves, a drizzle of oil, and some seasoning.
A MIDDLE-EASTERN MEDLEY
Smear the baba ganoush over one side of the plate. Top with the za’atar ostrich bites and sprinkle over the remaining chopped parsley. Side with the lemony roasted carrots, dressed green leaves and any remaining lemon wedges. Delish!