VEGETABLE SNACK RECIPES RECIPES

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES



Baba ganoush | Vegetable recipes | Jamie Oliver recipes image

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.

Yield 10

Number Of Ingredients 8

3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Steps:

    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.

Nutrition Facts : Calories 64 calories, FatContent 6.2 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 1.4 g fibre

SNACK RECIPES | BBC GOOD FOOD



Snack recipes | BBC Good Food image

Keep hunger pangs at bay by filling up with a quick bite. Our easy speedy snack recipes are perfect for keeping you going 'til dinner

Provided by Good Food team

Number Of Ingredients 1

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
    1. Preheat the oven to 180C/350F/gas 4.
    2. On a chopping board, cut the aubergines in half lengthways.
    3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
    4. Drizzle with 2 tablespoons olive oil, then toss to coat.
    5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
    6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
    7. Peel and roughly chop the garlic, then place in a food processor.
    8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
    9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
    10. Secure the lid and blitz to a nice thick dip.
    11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
    12. Transfer to a bowl, to serve.
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