Baba Ganoush with oven baked pita breads

Enjoy fresh spring produce by making our smoky baba gahnoush.

Prep time: 45 minutes
Cooking time: 5 minutes

1kg eggplant

½ cup low fat Greek yoghurt

2 tbs lemon juice

2 tbs tahini

1 clove garlic crushed

4 wholemeal pitas, cut into quarters

1 tbs olive oil

Chopped fresh parsley and olive oil, to serve

  1. Heat a bbq plate on high then reduce to low. 
  2. Cook the eggplant, turning it occasionally for 45 minutes or until browned all over and tender. 
  3. Transfer the eggplant to a plate and cover with foil. Stand for 10 minutes or until the eggplant is cool enough to handle. 
  4. Meanwhile, lay your pitas flat on a lined baking tray, drizzle with half the olive oil and place under a high grill for 6-8 minutes, flipping once until nice and golden. Once the pita are cool store them in a brown paper bag. 
  5. Remove and discard skin from eggplant placing flesh in a food processor.
  6. Add yogurt, lemon juice, tahini and garlic to the food processor. Blend until all the ingredients are combine but still slightly chunky.
  7. Scatter the mixture with parsley and the remaining oil and store in an airtight jar or container. 
Back to top