Baba ganoush aubergines with tahini yogurt and pomegranate recipe
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- Serves 4
- 5 mins to prepare and 10 mins to cook
- 234 calories / serving
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
- Energy
- 975kJ 234.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.0gProtein 11.9gFibre 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 grillover 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
