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Middle Eastern

Baba Ghanoush

A smoky Levantine dip of aubergine charred over an open flame, mashed with tahini, lemon and garlic, and finished with olive oil and parsley.

SnacksSidesVegetarian8g+ fibre
40 min15 prep · 25 cookEasy400 kcalper serving
Baba Ghanoush

Method

  1. Prick 1 aubergine in a few places with a fork so it does not burst. Set it directly on a gas burner over a medium-high flame (or on a barbecue, or under a grill at its highest setting).
  2. Char for 20-25 minutes, turning with tongs every 4-5 minutes, until the skin is blackened and papery all over and the aubergine has collapsed and feels completely soft when pressed. A knife should meet no resistance at the stem end. Leave it in a bowl for 10 minutes to steam and cool enough to handle.
  3. Slit the aubergine open and scrape the smoky flesh away from the skin with a spoon, discarding every scrap of burnt skin and the stem. Put the flesh in a sieve over a bowl and let it drain for 10 minutes — the bitter juices must go or the dip will be watery.

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Per serving

400kcal
10gprotein
36gcarbs
27gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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