Baba ganoush & crudités

Baba ganoush & crudités

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(2 ratings)

Prep: 15 mins Cook: 30 mins plus draining

Easy

Serves 6

Simple, tasty party food. Don’t be scared to really burn the outside of the aubergines. The darker you take them, the smokier and tastier the baba ganoush

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal218
  • fat13g
  • saturates2g
  • carbs13g
  • sugars12g
  • fibre11g
  • protein5g
  • salt0.1g
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Ingredients

  • 4 large aubergines (about 1.2kg), pricked all over with a fork
  • zest and juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 fat garlic cloves, chopped
  • 3 tbsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 4 tbsp extra virgin olive oil, plus a little extra for drizzling

For the crudités

  • 4 large carrots, ends trimmed and spiralized into thick noodles
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large cucumber, ends trimmed, spiralized into thick ribbons and patted dry to remove excess water
  • 1 large courgette (about 145g), ends trimmed and spiralized into thick noodles
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 150g pack mixed radishes, cut into random shapes
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

Method

  1. Cover the hob in tin foil for ease of cleaning then put each aubergine on a single gas hob and cook, turning occasionally with tongs until the aubergines are completely charred and collapsed, this will take 10–15 mins. Alternatively, heat the grill to its highest setting, lay the aubergines on a baking tray and cook, turning occasionally, for 30 mins to achieve the same effect. While the aubergine is cooking, prep the vegetables.

  2. Allow the aubergines to cool slightly then scoop out the soft flesh into a colander. Leave to drain for 30 mins to remove any excess water then blitz the aubergine along with the other baba ganoush ingredients and some seasoning in a food processor to however smooth or chunky you like.

  3. Spoon the dip into a bowl and serve in the centre of the vegetable crudités.

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