Baba Ghanoush
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
88
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 88 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
