Baba Ganoush
Allergens
Nuts
For
Portions
2
Aubergine/n
4
sprigs of coriander
1
tbsp
lemon juice
4
tbsp
ground hazelnuts
1
tbsp
olive oil
0.50
tsp
ground cumin
1.50
tsp
Salt
0.33
tsp
Freshly ground pepper
Prick the aubergines several times with a fork, place them on a baking tray lined with baking paper and bake in the oven at 200 degrees (fan) for 1 hour, then leave to cool.
Pluck the coriander leaves and chop them coarsely.
Cut the cooled aubergines in half lengthways, scoop out the flesh with a soup spoon and place it in a deep bowl. Add the coriander leaves, lemon juice, hazelnuts, oil and cumin, then purée with a hand blender. Season to taste with salt and pepper.
Pluck the coriander leaves and chop them coarsely.
Cut the cooled aubergines in half lengthways, scoop out the flesh with a soup spoon and place it in a deep bowl. Add the coriander leaves, lemon juice, hazelnuts, oil and cumin, then purée with a hand blender. Season to taste with salt and pepper.
Tips
Use redcurrants or pomegranate seeds as a garnish, if desired.
Nutrients per portion 85kcal
CO₂ equivalent per portion 127g