Baba Ghanouj
Healthy, because
Even smarter
Nutritional values
Aubergines contain pleasingly few calories and are practically fat-free - so they are ideal for figure-conscious vegetable fans. In addition, the violet vegetables contain a lot of bitter substances; they support the release of digestive juices in liver and gall bladder.
The aubergine paste tastes best on a rustic bread or with Turkish flat bread.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 large Eggplant (about 1 kg)
- 1 small onion
- 3 garlic cloves
- lemon juice
- salt
- ½ cup olive oil
- white peppers
- ground paprika
- green and black Olives
- parsley
Preparation steps
Rinse and dry the eggplant, then pierce with a fork several times. Roast on a charcoal grill or in a 200°C (approximately 400°F) oven until the skin begins to bubble, and the flesh feels soft.
Peel the skin from the eggplant, then remove the stalk. Remove the flesh and coarsely chop, then puree in a blender or mash finely with a fork.
Peel the onion and finely grate. Pass the garlic through a press and add with the onion to the eggplant puree. Stir in enough olive to form a creamy mixture. Season to taste with lemon juice, salt, pepper, and paprika. Cover and refrigerate.
Mix thoroughly before serving. Top with the olives and parsley leaves. Garnish, if you'd like, with a little paprika.
