Healthier baba ghanoush

  • Portion size: Makes about 600g
  • Hands-on time 30 min, plus cooling
  • Difficulty: easy

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

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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
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Method

  1. 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).
  2. 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.
  3. Stir in the cumin, lemon juice, garlic, Greek yoghurt and pomegranate molasses.
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  5. Season generously with salt and serve with fresh herbs or sesame seeds.

Nutrition

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

Per 25g

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