Baba-Ganoush Stuffed Marrow
Baba-Ganoush is a classic fragrant and smokey Mediterranean dip usually served as a starter or accompaniment along side other favourites such as hummus with fresh bread.
It’s slightly less well known than hummus but is just as delicious (if not more!). The main ingredient in Baba-Ganoush is actually roast aubergine or eggplant if you’re American.
As well as being a great source of fibre; aubergines are high in vitamins B1 and 6 and their skin is also packed full of anti-oxidants! If you love aubergines, be sure to check out my
‘Baked Aubergine Boats‘ recipe;
Back to this recipe, what you’ll need is…
1 Large Marrow
1 Large Aubergine
4 TBS Tahini
2 TBS Full Fat Greek Yogurt
2 Cloves of garlic
1 TBS Olive oil
1/2 TSP Paprika
1/2 TSP Cumin
1/2 TSP Salt
Pinch of chilli
For the Baba-Ganoush
1.Chop your aubergine into chunks and sprinkle with olive oil, pop in the oven at 200 degrees for 15 minutes
2.Next, grill the aubergine for a further 10-15 minutes (it’s important to slightly ‘overcook’ the aubergine to bring out that gorgeous smokey flavour!)
3.In a blender, pop in the aubergine, tahini, yogurt, olive oil, minced garlic,herbs and spices and blend till you get a thick lumpy mixture. Add more salt/chilli to taste.
For the marrow
4.Slice your marrow in half lengthways and scoop out the inside; paint with a little olive oil and sprinkle with salt. Pop in the oven to soften for approx 30 minutes.
5.Remove when soft, add the Baba-Ganoush and dress with fresh parsley
Simple right? And how delicious do they look? 😉
Why not impress your family and friends by serving this up as a centre piece along side other starters one winter evening? 🙂
Hope you love this recipe as much as me!
Lots of love,