WHOLE AUBERGINE BABA GANOUSH WITH SALSA VERDE
Who says a dip has to be in a bowl? Grilling aubergines whole yields a soft and smokey flesh for a superb self-contained dip.
Hands-on time 15min. Cooking time about 45min. Serves 12
2 aubergines 4tbsp extra virgin olive oil, plus extra to grease 1 fat garlic clove 1tbsp capers, drained 2 large handfuls soft green herbs (we used parsley and mint), about 50g (2oz) 1tsp Dijon mustard Pinch of sugar Finely grated zest and juice 1-2 lemons Pitta or tortilla chips, to serve
Preheat grill as high as it will go. Prick aubergines a few times with a fork, then rub with a little oil to grease. Place on a foil-lined baking tray and grill, turning regularly, for 30-45min or until blackened all over
and starting to collapse. Carefully remove to a serving plate and leave to cool slightly while you make the salsa.
Finely chop garlic and capers on a board. Pick leaves from herbs (discard stalks), place on top and roughly chop. Transfer to a bowl; stir in mustard, sugar, oil, zest and juice of 1 lemon and some seasoning. Check seasoning; add more lemon juice, if needed – the dressing should be punchy.
Cut a long slit in each aubergine and pull the sides apart so it opens out, exposing the middle. Fluff the flesh with a fork, drizzle over the salsa and serve with pitta or tortilla chips.
PER SERVING 51cals, 1g protein, 4g fat (1g saturates), 2g carbs (2g total sugars), 2g fibre
GET AHEAD Prepare to end of step 2 up to 30min ahead. Keep aubergine in a warm place. Complete recipe to serve.