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Baba ganoush

(0)
30 Min
 
portions
7 %

Carbs

8 %

Fats

2 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 505 g
Energy 394 kJ / 95 kcal 1986 kJ / 476 kcal
Sat. fat 2 g 6 g
Unsat. fat 5 g 21 g
Fibre 4 g 17 g
Salt 9 mg 45 mg
Units:
 
  • 450 g
    Eggplant/Aubergine/Brinjal
  • Tahini (sesame paste)
  • 22 ml
    Olive oil extra-virgin
  • 5 g
    Garlic
  • 505 g
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Blenders
Method

Preparation time

10 Min

Cooking time

20 Min

1

Heat the oven to ( 220°C / 428°F)

2

Cut the eggplant into quarters length wise and place the on a flat oven tray. Crush the garlic and add to the tray.

3

Drizzle with oil and season with pepper and salt. Roast in the hot oven 15-20 minutes until coloured and cooked.

4

Allow to cool down for 10 minutes and blend with the tahini and cumin until it has become a paste. Season with pepper and salt to taste and finish off with another drizzle of extra virgin olive oil.

Tips

1

This is a great and healthy dip and also fantastic on sandwiches!

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