Creamy Baba Ganoush

Name: Creamy Baba Ganoush with Pine Nuts and Toasted Flatbread Crisps
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Eggplant; 1 unit(s) Lemon; 2 tbsp Tahini Sauce; 1 unit(s) Sour Cream; 2 tbsp Mayonnaise; 2 unit(s) Flatbread; 28 g Pine Nuts; 1 unit(s) Garlic, cloves; 1 tsp Roasted Cumin, ground; 7 g Parsley; 0.13 tsp Pepper*; 0.13 tsp Salt*; 3 tbsp Oil*

with Pine Nuts and Toasted Flatbread Crisps

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This creamy Lebanese-inspired dip is a little extra effort but well worth the end result. Soft roasted eggplant, earthy tahini and tangy sour cream make for a delicious pre-dinner snack that everyone can enjoy.

Allergens:

Soja

•Sesamzaad

•Milk

•Senf

•Egg

•Hvede

•Pine nuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 4 people

1 unit(s)

Eggplant

1 unit(s)

Lemon

2 tbsp

Tahini Sauce

1 unit(s)

Sour Cream

2 tbsp

Mayonnaise

2 unit(s)

Flatbread

28 g

Pine Nuts

1 unit(s)

Garlic, cloves

1 tsp

Roasted Cumin, ground

7 g

Parsley

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

3 tbsp

Oil*

Nutrition Values

Calories390 kcal

Fat26 g

Saturated Fat4 g

Carbohydrate36 g

Sugar7 g

Dietary Fiber5 g

Protein8 g

Cholesterol10 mg

Sodium420 mg

Trans Fat0.1 g

Potassium450 mg

Calcium75 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

Halve eggplant lengthwise, then place on an unlined baking sheet.
Drizzle with 2 tbsp oil, then season with salt and pepper. (TIP: We love the using olive oil here!)
Bake in the middle of the oven, flesh side down, until eggplant is soft, 25-28 min.
Meanwhile, roughly chop parsley.
Peel, then mince or grate garlic.
Zest, then juice lemon.

Heat a medium non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Cut each flatbread into 8 equal wedges. Add flatbread wedges half the cumin and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)

When eggplant is finished baking, carefully scoop out the flesh using a large spoon and transfer to a large bowl. (NOTE: Eggplant will be hot!)
Mash eggplant using the back of a fork, then transfer to the freezer to cool slightly, 5 min. (NOTE: Use an electric hand mixer or immersion blender to mash the eggplant if you prefer a smoother texture.)
Add sour cream, mayonnaise, tahini sauce, lemon zest, 1/4 tsp garlic and 2 tsp lemon juice (NOTE: Reference garlic guide). Season with salt and pepper to taste, then stir to combine.

Transfer creamy baba ganoush to a serving bowl, then sprinkle pine nuts and parsley over top.
Refrigerate until ready to serve.
Serve flatbread crisps on the side for dipping.
(NOTE: The baba ganoush can be made several hours ahead of time to allow flavours to meld. Garnish with pine nuts and parsley just before serving.)