SunRice
Poh's rice kitchen

Poh's Babaganoush and Guacamole

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Prep time

5min

Cook time

10min

Need a quick and easy snack? Enjoy Poh’s wonderful Babaganoush and Guacamole recipes. These easy recipes will please every party guest and leave them wanting more.

Ingredients to serve:

This recipe was originally designed for 3 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • Guacamole

  • 2 Avocado (seeds removed, flesh roughly chopped into with a spoon then scooped out of skin)

  • ½ Small Red Onion (peeled, finely chopped)

  • 1 punnet Cherry Tomatoes (diced 1cm)

  • ¾ cup Coriander, Stalks Included (lightly packed roughly chopped)

  • 1 tsp Tobasco Sauce or Finely Chopped Pickled Jalapeño Chillies (to taste)

  • 1 tsp Caster Sugar

  • ½ Salt & Black Pepper

  • ⅓ cup Lime or Lemon Juice

  • 1 SunRice Brown Rice Chips (to serve)

  • Babaganoush

  • 1 Large Eggplant

  • 1 Raw Tahini (heaped dessert spoon)

  • 1 clove Garlic (peeled, crushed)

  • 1 Lemon

  • Salt & Black Pepper (to taste)

  • Olive Oil

  • 2 tbsp Flat Leaf Parsley (roughly chopped)

  • 1 SunRice Brown Rice Chips (to serve)

Photo of Poh's Babaganoush and Guacamole

Method

  • Gently fold all the guacamole ingredients, but only 1/2 the lime juice together in a medium bowl.

  • Taste, then balance seasoning with more salt and lime juice if needed.

  • For the babaganoush, place the eggplant on a smoking cast iron skillet or very close to the grill in an oven, turned onto the highest temperature possible.

  • Keep turning the eggplant until all parts of the skin are charred well. Cool until comfortable to handle, then peel away or scoop out the flesh and place in a medium bowl.

  • Mix with the tahini, garlic and lemon. Taste then season.

  • Garnish with a good glug of olive oil over the top, then a sprinkle of parsley.

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