By Baba Cooks
It's Moutabal not Baba Ganoush
14 steps
Prep:15minCook:45min
A Middle Eastern aubergine dip that is highly addictive! Serve with warm pitta bread and delight your friends and family.
Updated at: Thu, 17 Aug 2023 07:01:40 GMT
Nutrition balance score
Great
Glycemic Index
19
Low
Glycemic Load
1
Low
Nutrition per serving
Calories167.5 kcal (8%)
Total Fat14.9 g (21%)
Carbs7.7 g (3%)
Sugars2.6 g (3%)
Protein3.3 g (7%)
Sodium310.9 mg (16%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
300gaubergine
medium, or 2 small
2garlic cloves
roasted
¼ cuptahini
0.5juice of lemon
1 tablespoonyoghurt
½ teaspoonsalt
or to taste
1 tablespoonextra virgin olive oil
Garnish
Instructions
Step 1
Slice your aubergines in half
KnifeStep 2
Preheat oven to 200c
OvenPreheatStep 3
On a baking tray, line with parchment paper and add the aubergines and two garlic cloves with skin on. Make deep diagonal slits in aubergine
Baking sheet
Parchment paperStep 4
Drizzle olive oil and sprinkle a pinch of salt over the aubergines, and rub oil on the garlic
Step 5
Turn it over so skin is facing up
Step 6
Roast in the oven on 200c for around 45 mins, flip over after 35 mins. Remove once nice and golden brown on top
OvenHeatStep 7
While the aubergines and garlic is roasting, in a bowl add the other ingredients
BowlStep 8
After 35 mins, remove the garlic and squeeze into the bowl with the other ingredients and whisk into a smooth mixture
WhiskStep 9
Once aubergines are done in oven, let it rest for around 10 mins then scoop out the flesh and put on a chopping board
SpoonStep 10
Using a knife, chop aubergine into a coarse mixture
KnifeStep 11
Once done, add the aubergine to the bowl and mix together until well combined
Step 12
Check for seasoning
Step 13
Next add to a serving bowl, drizzle some olive oil and then sprinkle with smoked paprika and garnish with freshly chopped parsley
BowlStep 14
Served with warm toasted pitta bread
Notes
4 liked
1 disliked
Delicious
Easy
Special occasion
Fresh
One-dish
