Baba ganoush with pitta strips

Baba ganoush with pitta strips

The Medicinal Chef: Healthy Every Day
Martin Poole

This dish makes a wonderful mezze, barbecue or picnic dip, or satisfying lunch. Many recipes call for the aubergines to be baked whole and the flesh then scooped out, but that’s a mistake from a nutritional point of view, so I keep it on.


Quantity Ingredient
1 large aubergine, cut into 2 cm chunks
olive oil, for drizzling
1 tablespoon tahini
1 large clove garlic, crushed
1 lemon, juiced
2 wholemeal pitta breads
sea salt
black pepper


  1. Preheat the oven to 200°C. Put the aubergine chunks in a roasting tin, drizzle them with a little olive oil and season with salt and pepper. Roast in the oven for 20–30 minutes, until soft and beginning to caramelise slightly at the edges.
  2. Remove and allow to cool slightly, then place in a food processor with the tahini, garlic and lemon juice. Season with salt and pepper. Process on full power until a creamy, houmous-like mixture has formed.
  3. Toast the pitta breads and cut them into strips, then serve them with the baba ganoush. If you want to pack the pitta strips pre-toasted, tear them into strips and bake in the oven for 5–10 minutes.

Good for:

  • Heart health, digestive health

Star ingredient:

  • Aubergines are very rich in a powerful anthocyanin compound called nasunin. Some studies have shown that it can protect neurons from oxidation damage. There’s certainly ample evidence that anthocyanins can benefit cardiovascular and cognitive health. So, in for a penny, I say!
The Medicinal Chef
Healthy Every Day
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