Baba Ganoush with Pitta Chips
Serves:
4
Difficulty:
Easy
Ready in:
30 mins
- 4-5 medium aubergines (eggplant)
- 50ml olive or rapeseed oil
- 1 tbsp lemon juice
- small handful fresh mint, chopped
- 1/2 tsp cumin
- 1/2 tsp paprika
- pinch salt
- Pitta Chips
- 4 seeded or wholegrain pitta breads
- 1 tbsp olive oil
- pinch salt
- Preheat the oven to 200C. Char the aubergines whole on a griddle or other dry pan. Ensure the skin is blackened and starting to crisp and flake before turning the oven down to 180C to allow the aubergines to roast until soft, which will take a further 20 minutes.
- Take the aubergines out of the oven and scoop the flesh away from the skin. In a separate bowl, mash the aubergine flesh with the lemon juice, mint, spice and salt, to form a chunky paste. Put the paste in the fridge to chill.
- To make the pitta chips, cut the pitta breads into thick wedges and drizzle with olive oil and a sprinkle of salt. Bake in the oven at 180C for 15 minutes until toasted and crisp (best served warm).
Chefs Tips
This can be made ahead of time and in bigger batches and stored in the fridge to make great healthy snacks or lunch box fillers!
