Baba ganoush with pitta & crudités
6
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
A deliciously rich, smoky and citrusy aubergine dip topped with pomegranate.
Ingredients
Aubergine
1 medium
Sainsbury's Extra Virgin Olive Oil
2½ g
Tahini paste (sesame paste)
1 teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Garlic
1 clove(s), crushed
Pomegranate
1 medium, handful seeds, to serve
Mint, Fresh
1 sprig(s), handful small leaves, to serve
Wholemeal Pitta Bread
1 medium, to serve
Vegetable Crudités
1 serving(s), to serve
Instructions
1
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.
2
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.
3
Toast the pitta and cut into strips. Serve the baba ganoush with the pitta strips and crudités.
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