Baba-ganoush-dip

Baba ganoush dip

'Made from smoked aubergine, tahini, garlic and lemon, this is ideal for feeding a crowd'

By , 30 August 2018

(7 votes)

Baba ganoush dip
  • 1 Hour 10 Mins

  • Serves: 4

  • Price: 59p per serving

Nutritional Info
Each 236g serving contains
  • Energy

    1313KJ

    314KCAL

    16%
  • Fat

    15.6g

    med

    22%
  • Saturates

    4.2g

    med

    21%
  • Sugars

    4.5g

    low

    5%
  • Salt

    0.38g

    low

    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 556kJ/133kcal.
Ingredients
  • 2 medium aubergines
  • 3tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 1tbsp lemon juice
  • 1tbsp tahini
  • 1tbsp mint, chopped
  • 1tbsp parsley, chopped
  • ½tsp ground cumin
  • 1tbsp pomegranate seeds
  • 4 flatbreads, toasted, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Prick the aubergines with a fork. Cook on a baking tray for 45 mins until the skins blister and the flesh is soft.

  • When cool, halve them lengthways and scoop out the flesh. Blitz for a few seconds with 2tbsp oil, the garlic, lemon, tahini, mint, parsley, cumin and black pepper to make a thick dip.

  • Transfer to a serving dish, drizzle over the remaining olive oil and scatter over the pomegranate seeds. Serve with the flatbreads.