Baba Ganoush
Recipes · Snack · Recipe, Typed Supps
Aubergine burnt until the skin collapses, which is where all the smoke in it comes from.
Allergens and patterns
Contains sesame. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 2 large (800g) Eggplant — Charred whole over a flame or under the grill until the skin is black and it has collapsed. Roasting alone gives you a dip with no smoke in it.
- 4 tbsp (60g) Tahini — The body and most of the calories. Also where the calcium comes from.
- 1 1/2, juiced (40g) Lemon — Generously. Aubergine and tahini are both heavy and lemon is the only thing lifting them.
- 1 clove (6g) Garlic — One clove raw, and no more — it keeps getting stronger in the fridge.
- a handful of seeds (40g) Pomegranate — On top. Sharp and bright against something smoky and beige.
Nutrition per serving
- Calories: 150.8 kcal
- Protein: 5.5g
- Carbohydrate: 6.9g
- of which sugars: 6.7g
- Fat: 9.6g
- of which saturated: 1.2g
- Fibre: 9.2g
- Sodium: 27mg
Method
- Char the whole aubergines over a gas flame or under a hot grill for 30–40 minutes, turning, until blackened and collapsed.
- Cool, then scrape the flesh out and let it drain in a sieve for ten minutes.
- Mash with the tahini, lemon, garlic and salt — mash, do not blend, or it goes gluey.
- Spread on a plate and top with oil and pomegranate.
Nutrients it supplies
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