Baba ganoush
This deliciously easy smoky aubergine dip is perfect with warm flatbreads or pittas, or serve with other Middle Eastern dishes as part of a mezze
Ingredients
Instructions
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.
Nutrition
- Calories
- 167 calories
- Fat Content
- 15 grams fat
- Saturated Fat Content
- 2 grams saturated fat
- Carbohydrate Content
- 3 grams carbohydrates
- Sugar Content
- 3 grams sugar
- Fiber Content
- 4 grams fiber
- Protein Content
- 3 grams protein
- Sodium Content
- 0.02 milligram of sodium
