This is a wonderful recipe to have up your sleeve, particularly if you enjoy creamy sauces. I prefer to use this for purposes other than boring dips! Take a serve of roasted vegetables, add a dollop of babaganoush and serve grilled lean lamb over the top for a magnificent meal. It's a substantial meal, low in saturated fat, extremely tasty and very healthy.
Place the eggplant whole under a hot grill and chargrill on all sides until the flesh caves in away from the skin.
Once eggplant is cool, strip the flesh from the charred skin and place in a food processor with the tahini and lemon juice. Process until it's completely smooth. Add cracked pepper to taste and serve with a sprinkle of paprika.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Finger Food, Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 450 kj |
| Calories | 108 kcal |
| Fat | 8.7 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 2.3 g |
| Total Protein | 3.6 g |
| Fibre | 3.2 g |
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