Baba ganoush
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or flatbreads for dunking - it’s an absolute joy to eat.
Serves: 6 (as a side or dip)
Time to make: 50 mins
Total cost: $11.10 / $1.85 per serve
(at time of publication)
Ingredients
- 2 medium eggplants
- ¼ cup lemon juice
- ¼ cup tahini
- 1 teaspoon ground cumin
- pinch salt
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
Instructions
1 Preheat oven to 200°C. Place eggplants on a baking tray and prick with a fork in several places. Roast eggplants for 40-50 minutes, until they’re collapsing and very soft with the skins blistering. Remove from oven and set aside to cool.
2 When eggplant is cool enough to handle, peel off the skin and discard. Place eggplant flesh in a blender or processor. Add all other ingredients.
3 Blend until mixture is smooth but still has some texture. Add more lemon juice if needed.
Serving suggestion
Serve with pita bread or chips and vegetable crudités.
Variations
Make it gluten free: Check cumin is gluten free.
Nutrition Info (per serve)
-
Calories 114cal
-
Kilojoules 480kJ
-
Protein 4g
-
Total fat 10g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 2g
-
Dietary fibre 3g
-
Sodium 50mg
-
Calcium 60mg
-
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
