Baba Ganoush: arabic aubergine dip

45 min.

Baba Ghanoush? It's nothing obscure, just an amazing summer dip from the Arabic cuisine, that will score you some points at any barbecue.

It works great as a dip for meat, but you can also have it as a light and healthy veggie dinner together with veggie fries or a piece of bread – either with pita bread or rye bread.

Shop ingredients

Organic Tahini – 300 g – fine sesame seed paste from Greece, without salt and added sugar

£3.29

£2.63

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Nutrition (1 serving) 1 portion of the dip

140 kcal
12 g carbohydrates
8 g fats
5 g protein

Per 2 portions

Dip:

2 aubergines
2 cloves garlic
1 lemon
2 tbsp tahini
1 pinch salt
1 pinch pepper
parsley leaves
1 tsp cumin
1 tbsp olive oil

Topping:

parsley leaves
1 pomegranate

Sides:

sourdough bread

Instructions

Score the aubergines with a fork, drizzle some olive oil and roast in an oven preheated to 250 °C until tender, approximately 25 mins. The skin can be slightly charred.
Leave them to cool. Once cold, slice them in half and scoop out the flesh.
Put the flesh into a bowl and mix with tahini, minced garlic, lemon juice, cumin, chopped parsley and coriander. Season with salt and pepper.
Top the dip with pomegranate seeds and coriander.
Serve with a piece of bread.