Baba ganoush
By Esther Clark
A delicious smoky aubergine dip, perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a sharing meal
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 167
-
fat 15g
-
saturates 2g
-
carbs 3g
-
sugars 3g
-
fibre 4g
-
protein 3g
-
salt 0.02g
Ingredients
- 2 medium aubergines
- 40ml extra virgin olive oil
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- 2 tbsp tahini
- 1 large lemon, juiced
- ½ small bunch parsley, finely chopped
- flatbreads or pitta bread, to serve
Method
Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.
