Baba ganoush with pita and veggie sticks
4
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Go light with a Mediterranean-style veggie dip. Serve this eggplant delight with carrot sticks and flatbread. Delicious
Ingredients
Eggplant
1 large
Tahini
¼ cup(s), (70g)
Garlic
½ clove(s)
Lemon juice
¼ cup(s), (60ml)
Pita bread
2 individual, (2x75g, rounds)
Dukkah
2 tsp
Carrot(s)
150 g
Cucumber
150 g
Red capsicum
150 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place eggplant over a flame or barbecue and cook, turning, for 10 minutes or until evenly charred. Place on a baking tray and bake for 30 minutes. Cut in half, then cool for 10 minutes.
2
Scoop out soft flesh from eggplant and place in a food processor. Add tahini, garlic and juice and process until smooth. Season with salt and freshly ground black pepper.
3
Lightly spray each pita bread with oil. Sprinkle with dukkah and bake for 5 minutes. Cut into wedges and serve on a platter with baba ganoush and raw vegetable sticks.
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