Baba ghanoush

Baba ghanoush

By
From
Thrive on Five
Serves
4
Photographer
Dan Jones

This Middle Eastern aubergine dip is enhanced with sumac and red onion, giving an extra twist. Lovely with warm pitta bread as a starter or snack.

Ingredients

Quantity Ingredient
2 large red onions, quartered, (320g)
1 garlic clove, skin on
1 tablespoon sunflower oil
1 large aubergine, (400g)
2 tablespoons extra virgin olive oil, plus more to serve (optional)
1 heaped teaspoon tahini
good squeeze lemon juice
1 teaspoon sumac
handful chopped parsley leaves
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Toss the onions and unpeeled garlic clove on a baking tray with the sunflower oil. Place the whole aubergine on the same tray and roast for about 45 minutes to one hour.
  3. Once the aubergine has cooked and collapsed, scoop out the soft flesh (discarding the skin) and place in a food processor. Remove the outer skin from the roasted garlic and add to the aubergine, together with the roasted onions. Add the extra virgin olive oil, tahini, lemon juice, sumac, parsley and salt and pepper. Blend until everything is smooth.
  4. Place in a bowl and drizzle a little more extra virgin olive oil over the top (if required) before serving.
Tags:
Healthy
five a day
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