Baba Ganoush
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Makes: 5 portions
Ingredients
- 250g aubergine, halved
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp cumin
Method
-
Preheat an oven to 220°C/435°F/Gas mark 7
-
Place the halved aubergine flesh side down on a roasting tin and drizzle with ½ the oil. Cook for 15 -20 minutes or until the skin has charred.
-
Peel the charred skin from the aubergine and place the flesh into a bowl and allow to cool.
-
Once cooled, squeeze most of the water from the aubergine and discard.
-
Put the cooked aubergine into a food processor and add all the other ingredients.
-
Blend until smooth, serve and enjoy!
| Nutrient | Per portion (60g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 55 | 91 |
| Protein | g | 1.2 | 2 |
| Sodium | mg/mmol | 3.3/0.1 | 5.5/0.2 |
| Potassium | mg/mmol | 140/3.5 | 230/5.8 |
| Phosphorus | mg/mmol | 33/1.1 | 56/1.8 |
| Calcium | mg/mmol | 30/0.8 | 50/1.3 |
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