Baba Ghanoush (Jack Monroe)

Name: Baba Ghanoush (Jack Monroe)
Cook time: 20 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 1 large aubergine; a fat clove of garlic; 1 tablespoon oil; a pinch of ground cumin; 1 tbsp bottled lemon juice; 1 x 400g carton or tin of chopped tomatoes; a handful of fresh coriander

3 steps

Cook:20min

Tip: Add cooked red or brown lentils to leftovers to make a thick, spicy pasta sauce.

Updated at: Thu, 17 Aug 2023 09:02:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories172 kcal (9%)

Total Fat8.5 g (12%)

Carbs24 g (9%)

Sugars10 g (11%)

Protein4.6 g (9%)

Sodium257.3 mg (13%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tablespoonoil

1 Tbsplemon juice

bottled

1 x 400gchopped tomatoes

carton or tin

fresh coriander

Instructions

Step 1

Chop the stem off the end of the aubergine and pierce the skin all over with a fork or sharp knife. Cook under a hot grill or over an open flame for 10 minutes, turning to char the skin on all sides for a deep smoky intensity.

Step 2

Cut the aubergine in half and remove the seeds, scooping them out with a teaspoon and discarding. Then spoon the flesh from the skin (which can be discarded) into a small non stick saucepan or frying pan.

Step 3

Peel and crush the garlic, or chop very finely, and add to the aubergine, along with the oil and cumin. Soften on a low heat for a few minutes, then add the lemon and tomatoes. Stir and cook until heated through. Finely chop the coriander, and stir through to serve.

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