My close friend introduced me to Baba Ghanoush in summer. I am so glad they did! It is super healthy yet amazingly tasty. I am a big fan of aubergine the unsung hero of super foods, naturally low in calories, aubergine contains vitamins A, B, C, potassium, magnesium and a great source of fibre. Have it as a dip with some pitta bread or carrot sticks a delicious snack anytime of the day. Top pro trip from my friend Moshin, Use Male eggplant, they have far fewer seeds, and are therefore less bitter than female eggplants. So how do you know if its a male or female. If the indent at the bottom ie deep and shaped like a dash, its female. If its shallow and round, it’s a male. This is my take on Baba Ghanoush free free to share yours maybe we can co create something even more yummy.
Ingredients
- 2 Large Aubergine
- 1 Medium Tomato
- 1 tbsp Parsley Chopped
- 2 tbsp Tahini Sauce
- 1 tsp Salt Add more to taste
- 1/2 tsp Paprika
- 3 tbsp olive oil
- 2 tbsp Pomegranate
- 1 Sprig Mint roughly chopped (optional)
Instructions
- Cook aubergine over a flame or put in the oven till soft. This usually takes about 7 minutes on flame and 10-15 in the oven at gas mark 6.
- Remove skin for the aubergine and remove 1/2 the seeds to stop it getting a really bitter taste.
- Chop up the aubergine or blitz in a food mixture add olive oil, chopped tomatoes and blitz
- Add to the aubergine mix 1 tsp parsley 2 tbsp tahini sauce, 1 tsp salt, 1/2 tsp paprika to the bowl and mix through.
- Sprinkle 2 tbsp of pomegranate and mint.
- Put it into the fridge for a hour or so till its cool and then serve with pita bread
