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Baba Ganoush
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
86
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 86 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 Eggplant
- 2 cloves garlic cloves
- 3 Tbsps olive oil (plus extra for drizzling)
- 1 Tbsp lemon juice
- 1 pomegranate
- 2 slices Cucumber (halved)
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Product recommendation
Tip: avoid using a food processor for this recipe as the paste will becomes too runny.
Variations: replace the grenadine syrup with lemon juice and add 3 tablespoons of tahini to the paste.
You can also add a finely chopped green chilli and sprinkle chopped parsley over the dish just before serving.
Preparation steps
1.
Pierce the aubergines all over with the tip of a knife; transfer them to a baking sheet and place under the grill. Grill on all sides until the skin blisters and the flesh softens: the aubergines will have reduced considerably in volume at this point. Hold them under running cold water to cool, then cut in two, scoop out the flesh and leave it to drain in a sieve.
2.
Put the garlic and half a tsp of salt in a pestle and mortar then drizzle over the olive oil. Grind to a paste then add the lemon juice.
3.
Transfer the aubergine flesh to a bowl and mash with a fork. Add the garlic paste and combine well.
4.
Serve on a dish with the pomegranate seeds, cucumber and a trickle of olive oil.
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