Nduja Aubergine with Baba Ganoush

Ingredients: The ingredient amounts are for two portions.

• Aubergine 3, skin on
• Greek Yoghurt 80g or 2.8oz 0% fat
• Nduja 2 tbsp
• Tahini 2 tbsp
• Garlic 1 clove
• Sumac ½ tsp
• Parsley 1 tbsp, chopped
• Salt pinch
• Black Pepper 1 twist
• Lemon Juice 1 lemon
• Spring Onion 2
• Honey 1 tbsp
• Pumpkin Seeds 10g or 0.35oz

Instructions:

Place 2 aubergines directly over a gas flame or under a grill. Rotate regularly until
skins are blackened and flesh is soft — about 15–20 minutes. Once done, transfer
to a bowl, cover, and let steam for 5–10 minutes to loosen the skin.

Slice the remaining aubergine lengthwise and score the flesh in a crosshatch
pattern. Sprinkle with salt and set aside to draw out moisture while you prep the
dip.

Peel the charred aubergines, removing most of the skin. Add to a bowl with tahini,
lemon juice, grated garlic, olive oil, salt, and pepper. Mash or whisk until creamy.
Stir in Greek yoghurt until fully blended. Cover and refrigerate to chill.

Pat the sliced aubergine dry with kitchen towel. Heat olive oil in a pan over high
heat and sear cut-side down for 5 minutes until golden. Flip, then transfer to a
preheated oven at 180°C (356°F) for 15 minutes until soft and caramelised.

Return the pan to medium heat. Remove aubergine slices briefly, add nduja and
cook for 2 minutes, stirring until fragrant. Add honey, stir to combine, then return
the aubergines to the pan. Spoon the sauce over until well-coated.

Spread a generous layer of baba ganoush onto each plate. Top with the ndujaglazed
aubergine. Finish with sliced spring onion, toasted pumpkin seeds, fresh parsley, and a
sprinkle of sumac.