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Baba ganoush aubergines with tahini yogurt and pomegranate recipe
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This delicious veggie aubergine dish is jam-packed with all the smoky flavours of the Lebanese dip, baba ganoush, and is finished with pomegranate seeds and reduced-fat salad cheese. It can be enjoyed as part of a barbecue spread or equally on its own with some salad. Dig in! See method
Ingredients
- 2 large aubergines, cut into thick slices lengthways
- 1½ small garlic cloves, crushed
- 2 tbsp olive oil
- 200g 0% fat Greek-style yogurt
For the dressing
- 3 tbsp tahini
- Finely grated zest ½ and juice 1 lemon
- 2 tbsp finely chopped parsley, plus extra to serve
- 1 tbsp finely chopped dill, plus extra to serve
- 40g pomegranate seeds
- 60g reduced-fat salad cheese, roughly crumbled
- 1 tbsp mint leaves, roughly chopped, to serve
Each serving contains
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Energy
975kj
234kcal
12%
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Fat
17g
24%
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Saturates
3g
16%
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Sugars
8g
9%
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Salt
0.6g
11%
of the reference intake
Carbohydrate 10g
Protein 11.9g
Fibre 4.1g
Method
- Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Put the aubergines into a large mixing bowl with 1 crushed garlic clove and the olive oil. Season and toss together. Put the aubergine slices on the grill over direct heat and cook for 4-5 mins on each side until well marked and tender throughout.
- Meanwhile, put the yogurt, remaining garlic, tahini, lemon zest and juice, 3 tbsp cold water, parsley and dill into a small mixing bowl, season and whisk together until well combined.
- Serve the wedges over the yogurt with a scattering of the pomegranate seeds, reduced-fat salad cheese and remaining herbs.
Tip: Heat a griddle pan over a high heat and griddle for 7-8 mins on each side until charred and tender if you don’t have a barbecue.
See more Vegetarian recipes