This delicious, soft, pungent aubergine dip, (also known as Baba Ghanoush), originates from the Middle East. There are many, many variations of this dish. It can be easily modified and adapted to your personal taste by adding various spices or fresh chopped herbs, diced onion or tomato.
I like to keep mine very simple by adding purely lemon juice, garlic and olive oil. As this is a Slice-of-Slim version, I have reduced the oil to a minimum, so the WHOLE amount (enough for 2 generous portions), is only 2sp/1pp/approx.260kcal.
(You will need to charge 1sp/1pp if you eat half this amount).
You Will Need: (For 2 portions)
2 cloves garlic, crushed
Juice of 1 or 2 lemons
1 teaspoon olive oil
Place the aubergines on a baking tray (prick a few times with a fork otherwise they can explode!) Bake for 50-60 minutes at 200 degrees centigrade.
When they come out of the oven, they look like they have 'capsized'. They are shrunken and very soft. Allow to cool before handling.
Slice open the aubergines and scoop out the soft, baked filling with a spoon. The reason this dish is sometimes called 'caviar' is because the seeds resemble tiny eggs.
If you want it to have a smoky flavour, add some smoked paprika. Freshly chopped parsley or coriander enhances this dip too.
Put into a serving bowl and garnish with fresh herbs.
If you have some spare smartpoints/propoints, I highly recommend serving this with some pita bread, bread sticks or a Warburtons Squareish wrap which has been cut into square 'crackers', sprayed with Frylight oil and baked for 12-15 minutes. One wrap makes enough for 2 people at 2sp/2pp/80kcal per portion.
Otherwise, serve with a selection of raw vegetables.
This may be known as "Poor man's caviar", but it tastes a million dollars to me!
PRINT RECIPE HERE