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Preheat the grill to high. Place the courgettes on a baking sheet lined with foil and grill, turning frequently, for at least 30 minutes until charred and black. Remove from the heat and leave until cool enough to handle.
Carefully scrape most of the burnt skin away with a spoon and place the flesh in a sieve to drain for 5 minutes. Give the flesh a good squeeze with your hands to get rid of any excess water.
Tip the courgette flesh into a food processor, add the tahini, yogurt, garlic and lemon juice. Blitz until smooth and creamy, season and tip into a shallow bowl. Alternatively, mash everything together thoroughly with a fork.
Sprinkle the baba ganoush with dill, pomegranate seeds and sumac. Serve immediately with strips of warm pitta or seasonal vegetables cut into strips.
Typical values per serving when made using specific products in recipe
Energy | 1,311kJ/ 311kcals |
|---|---|
Fat | 8.5g |
Saturated Fat | 2.2g |
Carbohydrates | 44.9g |
Sugars | 14.8g |
Fibre | 6.1g |
Protein | 13.7g |
Salt | 0.6g |
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