Baba Ganoush
A light and digestive dip made from baked eggplants.
Equipment
- Blender or food processor
Ingredients
- 3 eggplants large
- 1 garlic
- 2 tsp cumin
- 100 g tahini
- 2 tbsp olive oil
- 1.5 lemons
- salt
Instructions
- Preheat the oven to 410° F / 210° C. Use a fork to poke holes into the eggplants all around, so that moisture can escape during the baking. Bake the eggplants around 30min or until really dark and wrinkled. Let the eggplants cool down.
- Cut the eggplant in half and remove its contents with the help of a table spoon. Add the eggplant together with the rest of the ingredients in the blender. For a chunky spread mix no more than 5 seconds on low to medium speed. Baba ganoush blent smooth makes a great experience as well.
- I recommend to chill the Baba Ganoush a bit before serving.Decorate with spices, herbs or more. Enjoy!
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Nutrients per serving
Nutrition Facts
Baba Ganoush
Amount per Serving
Calories
250
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Sodium
247
mg
11
%
Potassium
783
mg
22
%
Carbohydrates
24
g
8
%
Fiber
10
g
42
%
Sugar
11
g
12
%
Protein
7
g
14
%
Vitamin A
94
IU
2
%
Vitamin C
24
mg
29
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
