Healthier baba ghanoush

Name: Healthier baba ghanoush
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Test kitchen approved

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

Save recipe

Save

Save recipe Print

Rate

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

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.