Pierce the skin of the aubergine with a sharp knife and place them onto a baking tray. Place the tray into the hot oven and cook the aubergine for 45-60 minutes, until soft in the centre. The length of cook will depend on the size of the aubergine. Remove from the oven and set aside to cool.
Place the cumin seeds into a dry pan and place on the stove over a medium/high heat. Toast the cumin seeds, taking care to colour, but not burn the seeds. Once they start to become fragrant, remove the pan from the heat and set aside. Use 1/2 tsp to flavour the baba ganoush and 1/2 tsp to garnish later.
Cut each of the aubergine in half and scoop out the flesh into a blender of food processor. Add the remaining ingredients and blend to a rough consistency, leave some texture to the dip.
If time permits, set the dip aside in the fridge for at least one hour and allow the dip to thicken and flavours to meld together.
Garnished with some freshly chopped parsley and the remaining toasted cumin seeds. Delicious served with warm pitta breads.
Notes
If you have the barbecue on I recommend grilling the aubergine. Not only does the hot grill make quick work of cooking the aubergine, but it also imparts a wonderful smoky flavour into the finished dish.Take care when blending this dip, you don't want to blitz it to a smooth puree, leave some texture.
Nutrition Facts
Easy Baba Ganoush
Amount Per Serving
Calories 123Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 402mg17%
Potassium 424mg12%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Vitamin A 274IU5%
Vitamin C 9mg11%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •