Lebanese-spiced drumsticks with baba ghanoush, eggplant recipe, brought to you by Australian Women's Weekly

Ingredients

Baba ghanoush

2 medium eggplants (600g)
1 clovegarlic, crushed
1 tbsptahini
1/4 cup(60ml) lemon juice
2 tbspolive oil

Lebanese-spiced drumsticks with baba ghanoush

2 tspground allspice
1 tspground black pepper
1 tspground cumin
2 tbspolive oil
8 chicken drumsticks (1.2kg)
4 large pitas

Steps

Lebanese-spiced drumsticks with baba ghanoush

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.

Recipe by The Australian Women's Weekly