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Photo of Baba ganoush with pita and veggie sticks by WW

Baba ganoush with pita and veggie sticks

4
Points®
Total Time
1 hr 10 min
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Moderate
Go light with a Mediterranean-style veggie dip. Serve this eggplant delight with carrot sticks and flatbread. Delicious

Ingredients

Eggplant

1 large

Tahini

¼ cup(s), (70g)

Garlic

½ clove(s)

Lemon juice

¼ cup(s), (60ml)

Pita bread

2 individual, (2x75g, rounds)

Dukkah

2 tsp

Carrot(s)

150 g

Cucumber

150 g

Red capsicum

150 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place eggplant over a flame or barbecue and cook, turning, for 10 minutes or until evenly charred. Place on a baking tray and bake for 30 minutes. Cut in half, then cool for 10 minutes.
  2. Scoop out soft flesh from eggplant and place in a food processor. Add tahini, garlic and juice and process until smooth. Season with salt and freshly ground black pepper.
  3. Lightly spray each pita bread with oil. Sprinkle with dukkah and bake for 5 minutes. Cut into wedges and serve on a platter with baba ganoush and raw vegetable sticks.

Notes

TIP: Baba ganoush can be made a day ahead and stored in an airtight container in the fridge.

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