BABA GANOUSH

AUBERGINE is a great source of dietary fibre which helps to reduce the amount of cholesterol in the body.

Serves 4 Prep 10 mins Cook 35 mins l l

PER SERVING 141 cals PROTEIN 3.5 g CARBS 3.2 g FAT 11.6 g FIBRE 4.8 g l 2 medium aubergines (each about 275 g) l 2 large garlic cloves, peeled and each cut into 4 slices l 2 tbsp extra-virgin olive oil l 2 tbsp tahini (about 35 g) l 1 tbsp fresh lemon juice or ½ tbsp cider vinegar l 1 tsp ground cumin 1. Preheat the oven to 220 c/fan 200 c/gas mark 7. 2. Cut the aubergines in half lengthways and score the flesh deeply with a knife, without cutting all the way through to the skin. Place on a baking tray, cut side up. 3. Divide the garlic slices between the aubergine halves, pressing them deeply into the flesh, making sure they don’t stick out or they may burn. Brush the aubergines generously with 1 tbsp of the oil and season well. Bake for 35 to 40 minutes, or until golden brown and soft. 4. Remove from the oven and leave for 5 to 10 minutes, or until cool enough to handle. Scoop the flesh and garlic from two of the aubergine halves into a food processor and discard the skin. Add the remaining olive oil, tahini, lemon juice or vinegar and cumin. Blitz until smooth. 5. Add the remaining aubergine flesh to the blender and blitz until just combined with the purée, but with plenty of texture remaining, or for longer if you prefer a smoother finish. Serve drizzled with a little extra olive oil, if you like, but don’t forget to add 27 cals for each teaspoon.