Baba Ganoush

 

The essentials:

Ingredients

• 1 aubergine
• 1 tablespoon tahini
• ½ Lemon – just the juice
• 1 clove of garlic – crushed
• 3 tablespoons olive oil
• ½ teaspoon salt

Serves 4 (as a dip/side)

 

Method

Preheat the oven to 180°.

Cut the aubergine in half lengthways and place on a baking tray with a small grind of salt and pepper. Bake in the oven for approximately 45 minutes (or until the inside of the aubergine is very soft).

Set the aubergine aside to cool (this is not necessary if you are making this in a rush it’s just to save burning your fingers!).

Scrape the inside of the aubergine out using a spoon and place in a food processor with the tahini, lemon juice, garlic and blitz them all together. [If you do not own a food processor then placing the ingredients in a bowl and blitzing using a hand held blender does the job]. Slowly add the olive oil till the mixture is a smooth consistency.

Salt to taste.

 

A little bit extra:

Baba ganoush is really great as a dip with crudités – a perfect snack or starter. Alternatively use it as a yummy sauce to accompany our mushroom burgers or sweet potato chips.

Aubergines are a great source of dietary fibre and B vitamins. The skin of an aubergine in particular has been found to have huge health benefits as it contain antioxidants which may help prevent or delay some types of cell damage.

 

One serving of Baba Ghanoush will give you the following goodness per serving:

Fats: 13.1g

Carbohydrates: 2.8g

Protein: 1.4g

Sugar: 1.0g

Calories: 132