All recipes
Snacks · Middle Eastern
Smoky baba ganoush
Fire-roasted aubergine dip with garlic, lemon and olive oil - the Middle Eastern cousin of baingan bharta.
25 min Serves 4
Method
- 1
Char aubergine directly on a gas flame, turning, till skin is black and flesh is soft - 10 minutes. Rest 5 min.
- 2
Peel and drain flesh in a colander 5 minutes to lose bitter water.
- 3
Mash roughly with a fork with sesame oil, lemon, garlic, salt and cumin. Keep some texture.
- 4
Spread in a bowl, drizzle olive oil, dust sumac, scatter parsley. Serve with warm pita.
Related recipes
Moong sprouts chaat
5-minute high-protein snack - crunchy, tangy, hits every chaat button without a single fried thing.
Banana date smoothie
3 ingredients, 3 minutes - the post-gym, post-school, post-anything hunger fix.
Roasted masala peanuts
Chai-time classic - crispy spiced peanuts you can batch-roast and keep in a jar.