Healthier baba ghanoush

Name: Healthier baba ghanoush
Yield: Makes about 600g
Cuisine: Greek recipes
Ingredients: 4 large aubergines; 2 large pinches of ground cumin; Juice of ½ a lemon; 1 small crushed garlic clove; A dollop of Greek yoghurt; A drizzle of pomegranate molasses; Fresh herbs or sesame seeds, to serve

Easy
July 2015

Easy
July 2015

Makes about 600g
Hands-on time 30 min, plus cooling

A healthier version of the classic aubergine dip – this baba ghanoush recipe contains just 7.5kcals per serving.

Vegetarian recipes

Nutrition: per serving

Calories: 7.5kcals
Fat: 0.2g (0.1g saturated)
Protein: 0.3g
Carbohydrates: 0.8g (0.7g sugars)
Fibre: 0.6g
Salt: trace

Nutrition: per serving

Calories: 7.5kcals
Fat: 0.2g (0.1g saturated)
Protein: 0.3g
Carbohydrates: 0.8g (0.7g sugars)
Fibre: 0.6g
Salt: trace

Per 25g

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Ingredients

4 large aubergines
2 large pinches of ground cumin
Juice of ½ a lemon
1 small crushed garlic clove
A dollop of Greek yoghurt
A drizzle of pomegranate molasses
Fresh herbs or sesame seeds, to serve

4 large aubergines
2 large pinches of ground cumin
Juice of ½ a lemon
1 small crushed garlic clove
A dollop of Greek yoghurt
A drizzle of pomegranate molasses
Fresh herbs or sesame seeds, to serve

Method

Put the aubergines either directly over a couple of gas hobs, or under a hot grill. Let them char, turning often, until the skins are blackened, the flesh is soft and the juices are running from them (about 20 minutes).
Transfer to a bowl and leave to cool. Once the aubergines are cool enough to handle, drain off the juices and discard, peel off and discard the blackened skin (don’t worry if a few flecks are left on), then put in a mixing bowl.
Stir in the cumin, lemon juice, garlic, Greek yoghurt and pomegranate molasses.
Season generously with salt and serve with fresh herbs or sesame seeds.

Method

Put the aubergines either directly over a couple of gas hobs, or under a hot grill. Let them char, turning often, until the skins are blackened, the flesh is soft and the juices are running from them (about 20 minutes).
Transfer to a bowl and leave to cool. Once the aubergines are cool enough to handle, drain off the juices and discard, peel off and discard the blackened skin (don’t worry if a few flecks are left on), then put in a mixing bowl.
Stir in the cumin, lemon juice, garlic, Greek yoghurt and pomegranate molasses.
Season generously with salt and serve with fresh herbs or sesame seeds.

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