Another recipe in the count'n'cook series for kids - they can follow the recipe starting from number 1. To make it easier, try painting different colours on the handles of the cups and spoons and, with coloured pens, run down the recipe matching the colour against each ingredient.
Serve the babaganoush as a dip with chopped crudites or pita bread or, in this instance, with the recipe for lamb skewers and salad pockets (see recipe list). It's simple to make and very healthy.
Preheat the oven to 190 degrees Celsius.
Roast the eggplant for 35 minutes, turning it around occasionally. Peel the eggplant; it's skin will easily fall away from the soft flesh. Put the flesh into a food processor with all the other ingredients and blend until completely smooth. Refrigerate until ready to serve.
Serve by placing salad in some mountain bread, topped with babaganoush and a lamb skewer, and wrapped up to make a little parcel.
Note: Eggplant is high in salicylates, a naturally occurring chemical found in many vegetables, fruits, nuts and spices. A common sign of a food reaction in children is eczema.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 35 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 373 kj |
| Calories | 89 kcal |
| Fat | 7.7 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 1.3 g |
| Total Protein | 2.6 g |
| Fibre | 2.4 g |
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