Creamy Baba Ganoush as an extra
Serves 2
This creamy Lebanese-inspired dip is a little extra effort but well worth the end result. Soft roasted eggplant, earthy tahini and tangy sour cream make for a delicious pre-dinner snack that everyone can enjoy.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Eggplant
1 unit(s)
Lemon
2 tbsp
Tahini Sauce
(Contains Sesame, Soy)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
2 unit(s)
Garlic, cloves
½ tsp
Cumin, ground
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 475ºF. Wash and dry all produce. Garlic Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Halve eggplant lengthwise, then place on an unlined baking sheet.Drizzle with 2 tbsp oil, then season with salt and pepper. (TIP: We love the using olive oil here!)Bake in the middle of the oven, flesh side down, until eggplant is soft, 25-28 min.Meanwhile, roughly chop parsley.Peel, then mince or grate garlic. Zest, then juice lemon.
Heat a medium non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Cut each flatbread into 8 equal wedges. Add flatbread wedges half the cumin and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)
When eggplant is finished baking, carefully scoop out the flesh using a large spoon and transfer to a large bowl. (NOTE: Eggplant will be hot!) Mash eggplant using the back of a fork, then transfer to the freezer to cool slightly, 5 min. (NOTE: Use an electric hand mixer or immersion blender to mash the eggplant if you prefer a smoother texture.)Add sour cream, mayonnaise, tahini sauce, lemon zest, 1/4 tsp garlic and 2 tsp lemon juice (NOTE: Reference garlic guide). Season with salt and pepper to taste, then stir to combine.
Transfer creamy baba ganoush to a serving bowl, then sprinkle pine nuts and parsley over top. Refrigerate until ready to serve.Serve flatbread crisps on the side for dipping.(NOTE: The baba ganoush can be made several hours ahead of time to allow flavours to meld. Garnish with pine nuts and parsley just before serving.)
