Courgette baba ganoush
This popular dip goes well with nachos at a party
- 40 minutes
- Serves 4
- 1 of 5 a day
- Kcal42
- Fat1.3g
- Salt<0.01g
- Sugar2.7g
Recipe by: Melanie Purnode
| Freelancer recipe author
Ingredients
- 3 courgettes, cut into medium slices
- 1 tsp cumin seeds
- 2 cloves garlic, halved
- Freshly ground black pepper, to taste
- Spray oil
- ½ a lemon, juiced
Method
- Preheat oven to 200oC.
- Place the courgette slices onto an ovenproof dish, sprinkle with the cumin seeds, garlic and pepper. Lightly coat with spray oil.
- Roast in the oven for about 30 minutes or until lightly golden, stirring every 10 minutes.
- Once cooked, remove from the oven, put into a food blender, and add the lemon juice. Blend all the ingredients for a few seconds until you get a nice dip-like consistency.
For a traditional baba ganoush use aubergines instead of courgettes
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