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How To Make Baba Ganoush – A Healthy, Low-Calorie Dip!

Baba Ganoush is a mediterranean dip that’s easy to make, low in calories and works well on toast, in a wrap or served with pita breads. Here’s how to make it.

Whether you grill your aubergines in the oven or grill them on the braai, this recipe is a great way to make that veg so versatile! Braaiing the aubergine will give it that classic smoky flavour, while oven roasting will yield a subtler flavour. The trick with baba ganoush is to char the aubergines whole and, when they’re cooked through, to then scoop the flesh out, leaving the charred skin behind. If the aubergines are undercooked, they may taste bitter, so make sure that you cook them until they are really soft.

Helpful Tips

  • To create a more flavourful baba ganoush, allow some of the moisture from the cooked flesh to drain in a sieve over the sink for around 10 minutes. This is not necessary, but can help if there’s a lot of moisture.
  • User 3-4 smaller aubergines, as opposed to 2 large ones, could mean less moisture and less seeds.
  • Use firm, ripe aubergines, not overripe or soft aubergines as these can be more bitter.
  • If you don’t have a food processor, you can still make a chunky version of this dip by mashing and mixing with a fork or using a pestle and mortar.

What You Need:

  • 3-4 aubergines, pricked all over with a fork
  • 1 clove garlic, finely chopped
  • 1-2 tbsp fresh lemon juice
  • 4 tbsp tahini
  • 2-3 tbsp olive oil
  • Pinch each of salt, cumin and paprika
  • A fig sprigs of fresh parsley (to garnish, optional)

Method:

1. Whether you’re braaiing, grilling or roasting your aubergine, allow them to cool down before scooping out the flesh. Once cool, scoop the flesh into a food processor or blender.

2. Now make the dip, by adding the rest of the ingredients to the food processor and blitzing until smooth or your desired consistency is reached. Add only 1 tbsp lemon juice and then taste test before adding more.

3. Garnish with some olive oil and serve. To store in the fridge, place in an airtight container with a little olive oil drizzled over the top and consume within three days.

To read more about the health benefits of aubergines, click here! Plus, there’s a great Caponata recipe, which also works so well as a side dish, on toast or in a lunch box.

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How To Make Fattoush – A Hearty Winter Salad

Fattoush is a Lebanese or Mediterranean salad dish that’s affordable, but filling and can easily be spruced up in a variety of ways. Here we show you how to make this recipe and ways in which you can enjoy it!

Fattoush is made from toasted or fried pieces of flatbread, combined with mixed greens and other vegetables, such as radishes and tomatoes. It’s simple and tasty and filling thanks to the pieces of flatbread in the salad. You can serve this alongside other pita ingredients, add in some extra grilled vegetables, spoon over some hummus and add the leftovers into a wrap.

Preparing Your Pita

If you have any leftover flatbread that’s getting a little stale, then this is the perfect recipe to whip up. To add life back into the flatbread, spritz with a little olive oil and bake in the oven until it starts to get golden edges. Alternatively, rip it into smaller quarters and toast in a hot pan with a little olive oil. Once ready, slice your pita into small pieces, around 1-2cm cubes.

What You Need:

  • 1 large head of crunchy lettuce (like Romaine or Cos, but Iceberg will also work), shredded or thickly sliced
  • 2-3 large ripe roma tomatoes, roughly diced (not too small)
  • 5-6 baby radishes, finely sliced
  • 1 green pepper, sliced
  • 3-4 mini cucumbers, sliced
  • 2-3 spring onions, thinly sliced (or a little red onion)
  • Handful of fresh mint
  • Handful of fresh Italian parsley
  • Pita bread (prepared according to above instructions)

For The Dressing:

  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp sumac
  • Pinch salt and freshly ground black pepper
  • 1 clove garlic, very finely chopped
  • 1 tsp pomegranate molasses or honey (optional)

Method:

  • Place the lettuce, tomatoes, radishes, peppers, cucumber and chopped onions in a large salad bowl.
  • Remove the mint stalks and roughly chop the herbs, adding to the salad.
  • Make the dressing, by whisking the ingredients together and then drizzling over the salad.
  • Toss in the pita bread pieces just before serving.

Fattoush is occasionally served with a few dollops of plain greek yoghurt, but you can also serve it with some hummus or baba ganoush on the side (both work so well with wraps too). Looking for some healthy hummus recipes? Click here for three tasty hummus recipes.

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