Delicious Fresh Baba Ganoush with Toasted Paprika Spiced Pitta Pieces

This is a Middle Eastern Aubergine (Eggplant) Dip often referred to as poor mans caviar & as Aubergines are on special at 29c each in Aldi this week I could hardly resist making this old favourite of mine! Perfect for entertaining friends with a few drinks & nibbles. This entire bowl is just 5pp & would serve at least 6 people you can add toasted pittas cut into pieces for an extra 3pp for a full pitta per person. Approximately 4pp for a full serving with a pitta or 1pp with Veg Crudités bargain & super easy to whip up to boot! Here’s the skinny:

 
For the Baba Ganoush:

2 Large Aubergines 

1 Lemon juice only

2 Garlic Cloves Crushed

2 Tbsps Tahini

1/2 Tsp Ground Cumin 

Salt & Black Pepper 

Fresh Parsley 

For the Pitta Pieces:

WW Pitta Breads

Sprinkle of Paprika 

Prick the Aubergines all over with a fork & cut in half lengthwise. Place on a baking tray lined with tinfoil, cut side down & sprayed with sprayoil. Place in a preheated oven at 200c for about 40 to 45 minutes until fully cooked. Remove from oven & allow to cool for 15 to 20 minutes. Scoop all the delicious innards of the Aubergines into a bowl & mash well, blitz with a hand blender gently if you prefer smoother dip. Mix all the remaining Baba Ganoush ingredients (except the parsley) into the Aubergine & mix well. Allow to cool to room temperature & place in a bowl garnished with the Parsley & a sprinklyof Paprika. Serve with the toasted pittas cut into pieces & sprinkled with some Paprika & Enjoy! 

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