Cacao baba ganoush with chilli pitta crisps

Raw cacao lends itself perfectly to the robust tang and earthy flavours of fire-scorched aubergine, as in this cacao baba ganoush and chilli pitta crisps recipe. Aubergine is a great source of dietary fibre, potassium, magnesium and antioxidants. It is also very low in calories if you use the small amount of oil suggested here.

Ingredients (serves 4)

3 aubergines
3 garlic cloves
Juice of 1 lemon
60g tahini
1 tsp raw cacao powder, plus extra for finishing
3 tbsp olive oil, plus extra for brushing and drizzling
1 tbsp pomegranate seeds
1 tbsp roughly chopped parsley
1 spring onion, thinly sliced
Salt and pepper

For the chilli pitta crisps
6 mini brown pitta breads
½ tsp dried chilli flakes
Olive oil for brushing

Method

Preheat the grill to high. Prick the aubergines with a fork, then grill until the skin is charred and blackened, and the flesh feels soft when you press it (this will take 15-20 minutes), turning halfway through cooking. Remove and set aside to cool.

For the chilli pitta crisps, split the pitta breads in half, brush the ‘insides’ with olive oil and cut each half into four. Arrange, cut-side up, on two baking trays. Sprinkle with salt, pepper and chilli flakes. Grill under a medium heat until golden and crisp, 10-12 minutes.

When the aubergines are cool enough to handle, cut them in half and scoop out the flesh. Put the aubergine flesh, garlic, lemon juice, tahini, cacao powder and olive oil in a food processor and pulse until just combined for a coarser texture, or blend for longer if you prefer a smoother finish.

Transfer to a serving dish, drizzle over a little olive oil, season, then scatter over the pomegranate seeds, chopped parsley, spring onion and a pinch of cacao powder. Serve with the chilli pitta crisps.

Recipe taken from Kathy Kordalis’s Raw Chocolate, published by Kyle books.

Photography by Faith Mason.