Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Baba ganoush aubergines with tahini yogurt and pomegranate recipe

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 reduced-fat salad 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
  • 234 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 reduced-fat salad cheese, roughly crumbled
  • 1 tbsp mint leaves, roughly chopped, to serve

Each serving contains

  • Energy

    975kj
    234kcal     12%

  • Fat

    17g 24%

  • Saturates

    3g 16%

  • Sugars

    8g 9%

  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 10g Protein 11.9g Fibre 4.1g

Method

  1. 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.
  2. 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.
  3. Serve the wedges over the yogurt with a scattering of the pomegranate seeds, reduced-fat salad cheese 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.