Friday, November 27, 2015

My version of the babaghanoush

This is probably the most refreshing dip you'll taste.  The aubergine adds depth to this dish and the greek yogurt elevates the palates with its tangy freshness.



Let me start by telling you how good aubergine is for you.  Actually, here are 10 reasons:

  1. Low in calories
  2. High in fiber
  3. Regulates blood cholesterol 
  4. Regular bad cholesterol
  5. Low in fat
  6. High in antioxidants that reduce the potential of cancer, aging, and neurological disease
  7. Anti-inflammatory
  8. Low GI
  9. High content of B-complex group of vitamins and acids (B1, 3, 5 and 6)
  10. High in minerals like manganese, copper, iron and potassium

The dip is pretty easy to make and is perfect with toasted pita bread, on top of grilled meat, or with vegetable sticks.  Bottom line: it's versatile.

Here's what you need:
1 large aubergine
1 cup greek yogurt
1 avocado, mashed
Half a chili (skip if you don't want it spicy)
Juice of 1 lemon
2 cloves garlic
Salt
Instructions: 
  1. Preheat the oven to 180C.
  2. Using a fork, poke holes all over the aubergine.
  3. Roast it on the rack for around 45 to 60 minutes.
  4. Using a pestle and mortar, mash 2 cloves garlic and chili with a dash of salt.
  5. Once the aubergine is ready, cut it in half, and spoon out the flesh.
  6. Transfer the flesh to a bowl, add the greek yogurt, avocado, and chili-garlic mixture.  Add the lemon juice and mix well.  Add salt to taste.


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