Baba Ghanoush

0
Average: 0 (0 votes)
(0 votes)
Baba Ghanoush
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
131
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie131 kcal(6 %)
Protein5.54 g(6 %)
Fat4.08 g(4 %)
Carbohydrates21.47 g(14 %)
Sugar added0 g(0 %)
Roughage8.18 g(27 %)
Vitamin A80.59 mg(10,074 %)
Vitamin D0.44 μg(2 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.12 mg(11 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.31 mg(22 %)
Folate66.93 μg(22 %)
Pantothenic acid0.81 mg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32.53 mg(34 %)
Potassium821.35 mg(21 %)
Calcium102.94 mg(10 %)
Magnesium44.08 mg(15 %)
Iron0.91 mg(6 %)
Iodine0.3 μg(0 %)
Zinc0.52 mg(7 %)
Saturated fatty acids0.58 g
Cholesterol1.1 mg

Ingredients

for
4
Ingredients
2 small Eggplant
1 Tbsp olive oil
1 garlic clove
1 green Bell pepper
1 Pepperoncini
150 grams Yogurt (0.1% fat)
salt
peppers (freshly ground)
1 Tbsp lemon juice
1 bunch fresh mint
How healthy are the main ingredients?
mintolive oilEggplantgarlic clovesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Rinse, clean, and pierce the eggplant with a fork all over. Brush with olive oil and cook for about 20 minutes, until soft. Remove from the oven and let cool. Remove the skin, and mash. 

2.

Peel the garlic, and core the peppers and pepperoncini. Rinse the mint, shake dry, and remove the leaves. Finely dice the vegetables, add to the yogurt, then add to the mashed eggplant. Add the lemon juice, and season with salt and pepper. Chop a small amount of mint and mix into the eggplant mixture. Garnish with whole mint leaves.