Low Carb Food Delivered  

Baba Ghanoush with a Difference

Posted on January 15, 2015 by Ruth Buttigieg | 0 comments
A brilliant low carb version of the favourite Persian dish.
Serves 1
Carbohydrate content; 5.4g per serving
  • 1 tsp Cumin
  • 100g Aubergine
  • 1 small Shallot Onion, chopped
  • 2 tbsp Olive Oil
  • 2 tbsp Parsley, chopped
  1. Prick the aubergine all over and place in a hot oven for 10 minutes or until the aubergine begins to wilt and collapse. The skin will be blackened.
  2. Remove and when cool enough to handle take off the skin and put the aubergine flesh in a bowl.
  3. Mix the flesh with the onion, oil and parsley.
  4. Add a pinch of cumin with salt to taste.
  5. Add more olive oil if you want to soften the texture.
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