Baba ganoush with pitta & crudités
Sainsbury's Extra Virgin Olive Oil
Tahini paste (Sesame paste)
Lemon Juice, Fresh
1 clove(s), crushed
1 medium, handful seeds, to serve
1 sprig(s), handful small leaves, to serve
Wholemeal Pitta Bread
1 medium, to serve
1 serving(s), to serve
- Heat the grill to very high and line a small baking tray with kitchen foil. Prick the aubergine all over with a fork, then put on the tray and cook under the grill for 20 minutes, turning halfway, until the skin is blistered and the flesh is tender and smoky.
- When the aubergine is cool enough to handle, cut it in half and scrape the flesh out into a mini food processor. Add the tahini, lemon juice and garlic and blitz until smooth and combined. Season to taste and transfer to a small bowl. (If you don’t have a food processor, you can mash the aubergine flesh with a fork, then stir in the tahini, lemon juice and garlic.) Drizzle over the olive oil and scatter over the pomegranate and mint.
- Toast the pitta and cut into strips. Serve the baba ganoush with the pitta strips and crudités.