Baba Ghanoush is a delightful dish made with mashed aubergine which has been roasted, preferably over an open flame.
Amount Per Serving % Daily Value*
Calories 320 16%
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 1.5g 7%
Unsaturated Fat 7.5g
Trans Fat 0.0g
Total Carbohydrate 58.4g 19%
Dietary Fibre 32.8g 131%
Protein 12.2g 24%
Cholesterol 0.0mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 1 large or 2 medium aubergines (eggplants)
- Juice of 1 lemon
- 1 tbsp tahina
- 1 garlic clove, crushed
- ½-1 cup of plain yoghurt (optional)
- Prick the aubergine all over with a fork. Place the aubergine directly onto a lit gas ring on the top of your stove. (If you don’t have a gas ring, see Titli’s Tips below)
- Keep turning the aubergine to make all the skin black and blistered. As you do so the aubergine will become limp. It will take about 10 minutes to fully blacken the aubergine.
- When the aubergine is all black and limp, place it inside a plastic bag for about 10 minutes to cool.
- Remove the aubergine from the bag, discarding any juice. Peel the aubergine carefully and put the flesh into a sieve or colander. Press out as much juice as you can and put the flesh into a clean bowl.
- Add in the lemon juice, tahina, garlic (and yoghurt if used). Season with salt and pepper and mash until smooth.
You can also grill or broil the aubergines, making sure you turn them frequently. Cooking in a hot oven is also an option, but another great option is to cook them on a barbecue!
You can make the mashing easier by using a hand blender or food processor, but whizz only for a few seconds. It should still have little bits of aubergine it in.
Serve with a splash of olive oil on the top.