Baba Ghanoush is one of my friend's favourite word(s) and I kinda know why... This is a super quick and easy dip to prepare, and similar to my hummous recipe, except substituting eggplant/aubergine for chickpeas. It takes 15-20 mins, but most of that is waiting for the eggplant to bake. Great in a pitta with crunchy veg for kids' packed lunches and you may be able to fool them that it is hummous as it looks pretty similar. I spread mine on Vogel's soy & linseed bread, which is one of the lowest GI breads out there. On sale at South Stream Seafoods.
Read more recipes for healthy dips and more packed lunch ideas for kids'.
What you need:
1 large aubergine/eggplant
Drizzle of olive oil
Salt & pepper
1 dessertspoon of unsweetened yoghurt
Juice of half a lemon
1/3 teaspoon of ground cumin
Half a garlic clove minced
1 tablespoon of fresh chopped coriander
Fresh pomegranate seeds to garnish
Serve with toasted breads and raw vegetables.
Method:
Preheat the oven to 200C.
Cut your aubergine lengthwise into quarters, removing the top. Lay it on a baking tray and drizzle it with olive oil, salt and pepper.
Bake it until the flesh turns gooey and can be easily scooped out. Should take 15-20 minutes.
Scoop out the flesh and place it in blender with the lemon juice, yoghurt , cumin and garlic. Blend a little, but not too much. Allow some texture to remain.
Taste then season with salt and pepper.
Place in a serving bowl and garnish with fresh chopped coriander and pomegranate seeds.
Serve with warm toast and a selection of raw vegetables to dip into it.