Baba ganoush
Smoky, soft aubergine blended with tahini and garlic until it is rich and spoonable. Most of the time is the oven, so it is easy to make while you do something else.
- Time
- 50 min
- Serves
- 2
- Kind
- Snacks
Method
- Set the oven to 220°C (200°C fan). Prick the aubergines all over with a fork so they cannot burst, and set them on a baking tray.
- Roast for 35 minutes, turning them once, until the skins are wrinkled and blackened in places and the flesh gives completely when pressed.
- Leave them to cool for about 5 minutes, until you can handle them. In the meantime, crush the garlic and juice the lemon.
- Split the aubergines open and scoop the flesh into a sieve. Leave it for a couple of minutes so the bitter juices drain away, and discard the skins.
- Put the flesh in a bowl and mash it with a fork, adding the tahini, garlic, half the lemon juice and a good pinch of salt. Taste, and add more lemon juice until it tastes bright.
- Put the flatbread in the switched-off oven for 2 to 3 minutes to warm, then cut it into wedges.
- Spread the baba ganoush in a shallow bowl, swirl it with the back of a spoon and drizzle over the olive oil. Serve with the warm flatbread.
Tip Draining the flesh in a sieve is what keeps the dip from tasting bitter or watery, so do not skip it.
Per portion
| Energy | 421 kcal |
| Protein | 12 g |
| Carbohydrate | 45 g |
| of which sugars | 10 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 11 g |
| Salt | 0.64 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine2
- tahini30 g
- lemon1
- garlic2 cloves
- flatbread2
- olive oil1 tbsp
