Babaganoush
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
142
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 373 mg | (9 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 1 shallot
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 Tbsp Sesame seeds
- 1 Tbsp chopped parsley
- salt
- cayenne pepper
- 1 splash lemon juice
- parsley (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the eggplant and prick all over with a fork. Place in a baking dish and bake until soft, about 15-20 minutes. Remove the eggplant from the oven and allow to cool slightly before cutting it in half. Scoop out the flesh with a spoon and mash with a fork if necessary. Chop some of the peel and stir into the eggplant puree for color.
3.
Peel and finely chop the shallots and garlic. Stir the shallots, garlic, olive oil, sesame oil, and parsley into the eggplant puree. Mix in the lemon juice, and season with salt and cayenne pepper to taste. Allow to cool and check for seasoning. Serve garnished with fresh parsley.
4.
This dip tastes great with crispbread.
