Palestinian Baba Ganoush

Ingredients

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• Eggplant Aubergine 2 2
• Tahini Tahini 50g 3 tbsp
• Garlic Garlic 3 cloves 3 cloves
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Smoked Paprika Smoked Paprika 1/2 tsp 1/2 tsp
• Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
• Table Salt Table Salt 2 tsp 2 tsp
• Soy Yoghurt Soya Yoghurt 3 tbsp 3 tbsp
• Agave Nectar Agave Nectar 1 tbsp 1 tbsp
• Lemon Lemon 1 1
• Pitta Bread Pitta Bread 2 2

Instructions

1. 1.Wash the aubergine (eggplant), mark all over with a knife about 10 times cutting 2 cm deep each time. Place the aubergine in the oven and grill for 30 mins on 250 degrees C.
2. 2.Once cooked, they should be soft inside and grilled on the outside. Take them out of the oven and let them cool.
3. 3.While waiting for the aubergine to cool prepare the sauce. Dice the garlic and fry in 1 tsp olive oil for 1 min.
4. 4.Place the tahina in a bowl, add lemon juice, yoghurt, syrup, salt and cumin and stir until fully combined. The texture will be quite firm at this stage.
5. 5.Take the aubergines and cut in into half, take a spoon and carve out the fleshy part. Remove the skin and cut the aubergine flesh into small pieces.
6. 6.Add the aubergine and garlic to the sauce and stir until the veggies are fully combined with the sauce.
7. 7.Now place the lukewarm dip in a small bowl, drizzle on some olive oil and smoked paprika powder.
8. 8.You can garnish with parsley or mint, whichever taste you prefer, I chose mint in this case.
9. 9.Now serve with cold veggies like cucumber, tomato, and onions and of course pita bread

Nutritional Information

• Calories:
  312
• Fat:
  12g
• Sodium:
  251mg
• Carbs:
  46g
• Sugar:
  15g
• Protein:
  8g