Skip to main content
My Health Engineer
Join

RecipesSnack

Snack

Baba Ganoush with Veg Sticks

Roasted aubergine blended coarse with tahini, lemon and garlic, topped with olive oil, paprika and parsley, with carrot, cucumber and pepper sticks around it for scooping.

Serves
6
Prep
15min
Cook
45min
Total
60min

Programs: Fat Loss, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Baba Ganoush with Veg Sticks

Per serving

Calories
98kcal
Protein
2.5g
Carbs
12g
Fat
5.3g
Fibre
4.4g

Ingredients

Measurements

For 6 servings · MetricUS

  • 2aubergines, about 300g each
  • 2 tbsptahiniabout 30g
  • 1lemon, juicedabout 30ml juice
  • 2 clovesgarlic, crushed
  • 1 tbspolive oilplus extra to serve
  • ½ tspground cumin
  • ¼ tspsmoked paprikaplus extra to serve
  • 2 tbspfresh parsley, choppedfor serving
  • 2carrots, cut into sticks
  • ½cucumber, cut into sticks
  • 1red pepper, cut into sticks
  • salt and black pepperto taste
  • 2eggplants, about 1 lb each
  • 2 tbsptahiniabout 1oz
  • 1lemon, juicedabout 2 tbsp juice
  • 2 clovesgarlic, crushed
  • 1 tbspolive oilplus extra to serve
  • ½ tspground cumin
  • ¼ tspsmoked paprikaplus extra to serve
  • 2 tbspfresh parsley, choppedfor serving
  • 2carrots, cut into sticks
  • ½cucumber, cut into sticks
  • 1red bell pepper, cut into sticks
  • salt and black pepperto taste

Method

  1. Prep the oven.

    Heat the oven as high as it goes, around 240C fan or 475F.

  2. Roast the aubergines.

    Prick the aubergines all over with a fork and place on a baking tray.

    Roast for 40 to 45 minutes, turning halfway, until the skin is blackened and the flesh has fully collapsed.

  3. Drain the aubergines.

    Let the aubergines cool until safe to handle, then slit them open and scoop the soft flesh into a sieve set over a bowl. Discard the skins.

    Press the flesh gently with the back of a spoon to drain off the excess liquid.

  4. Blend the dip.

    Transfer the drained flesh to a food processor with the tahini, lemon juice, garlic, olive oil, cumin and smoked paprika.

    Pulse a few times until combined but still a little coarse. Do not blend it into a smooth puree, the texture is part of the dish.

    Season with salt and pepper to taste.

  5. Finish and garnish.

    Spoon into a bowl, drizzle with extra olive oil, dust with a little more smoked paprika and scatter the parsley over the top.

  6. Prep the veg sticks and serve.

    Cut the carrot, cucumber and pepper into sticks and arrange around the dip to serve.

Add this recipe to your meal plan for the week.

See the app