Clean Eating Recipe

Baba Ghanouj

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Baba Ghanouj
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
361
calories
Calories

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.

1 each contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein4.58 g(5 %)
Fat28.79 g(25 %)
Carbohydrates28.41 g(19 %)
Sugar added0 g(0 %)
Roughage11.79 g(39 %)
Vitamin A9.55 mg(1,194 %)
Vitamin D0 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.46 mg(29 %)
Vitamin B₆0.42 mg(30 %)
Folate97.61 μg(33 %)
Pantothenic acid1.21 mg(20 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.52 mg(13 %)
Potassium1,004.96 mg(25 %)
Calcium49.69 mg(5 %)
Magnesium61.85 mg(21 %)
Iron1.06 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.75 mg(9 %)
Saturated fatty acids3.88 g
Cholesterol0 mg

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilEggplantoniongarlic clovesaltOlive

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Mix thoroughly before serving. Top with the olives and parsley leaves. Garnish, if you'd like, with a little paprika.