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Baba ganoush aubergines with tahini yogurt and pomegranate recipe

1 rating

This delicious veggie aubergine dish is jam-packed with all the smoky flavours of the Lebanese dip, baba ganoush, and is finished with pomegranate seeds and Apetina Light cheese. It can be enjoyed as part of a barbecue spread or equally on its own with some salad. Dig in! See method

Serves 4
5 mins to prepare and 10 mins to cook
236 calories / serving
Vegetarian

Ingredients

2 large aubergines, cut into thick slices lengthways
1½ small garlic cloves, crushed
2 tbsp olive oil
200g 0% fat Greek-style yogurt

For the dressing

3 tbsp tahini
Finely grated zest ½ and juice 1 lemon
2 tbsp finely chopped parsley, plus extra to serve
1 tbsp finely chopped dill, plus extra to serve
40g pomegranate seeds
60g Apetina Light, roughly crumbled
1 tbsp mint leaves, roughly chopped, to serve

Perfect with:

Apetina Light Cheese
Creamy and soft, perfect for topping salads, potatoes and wraps

Shop ingredients

Each serving contains

Energy
985kj
236kcal 12%
Fat
17g 24%
Saturates
3g 16%
Sugars
8g 9%
Salt
0.8g 13%

of the reference intake
Carbohydrate 9.6g Protein 12.1g Fibre 4.1g

Method

Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Put the aubergines into a large mixing bowl with 1 crushed garlic clove and the olive oil. Season and toss together. Put the aubergine slices on the grill over direct heat and cook for 4-5 mins on each side until well marked and tender throughout.
Meanwhile, put the yogurt, remaining garlic, tahini, lemon zest and juice, 3 tbsp cold water, parsley and dill into a small mixing bowl, season and whisk together until well combined.
Serve the wedges over the yogurt with a scattering of the pomegranate seeds, Apetina Light and remaining herbs.

Tip: Heat a griddle pan over a high heat and griddle for 7-8 mins on each side until charred and tender if you don’t have a barbecue.

See more Vegetarian recipes