Go Back

Baba ganoush with green peas

Baba ganoush is a smoky aubergine dip, popular  in Middle-Easter mezes. It’s also ideal as a dip at summer parties, picnics and barbecues. This baba ganoush with green peas and spring onions is a fresh, zingy version. It’s vegan, gluten-free and healthy too.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 aubergine
  • 1 cup green peas
  • 1 garlic clove
  • ½ tsp cumin powder
  • ½ tsp paprika
  • 1 Tbsp Tahini
  • 2 spring onions chopped
  • ½ Lemon juiced
  • 1 handful mint leaves
  • To serve: Green peas paprika

Method
 

  1. Cook the aubergine slowly on a BBQ or on gas hob, directly over the flame. Turn it over regularly.
  2. When the aubergine is soft, put it on plate and let it cool completely.
  3. Blanch the peas in boiling water for 3 minutes, then drain and rinse with cold water.
  4. Scoop the aubergine flesh into a food processor. Add most of the peas and all other ingredients.
  5. Whiz until get a creamy mixture. Taste, then season with salt and pepper to your liking.
  6. Transfer it to a serving bowl.
  7. Just before serving, drizzle with a drop of olive oil - then scatter the remaining green peas on top and garnish with mint leaves and dust with paprika/cayenne.