Roasted Eggplant Dip (Baba Ghanoush)
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 36 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 about 350 g (approximately 1 pound)
- salt
- 2 garlic cloves
- 3 Tbsps olive oil
- 40 milliliters dry white wine
- freshly ground peppers
- 2 tsps Tahini (sesame seed paste)
- 1 splash lemon juice
- rosemary (for garnish)
Preparation steps
1.
Rinse the eggplant, cut half into cubes and the other half lengthwise into thin slices. Sprinkle with salt and let stand for about 20 minutes. Rinse and pat dry. Mince the garlic cloves and sauté in 1 tablespoon of olive oil. Add the cubed eggplant to the pan, sauté briefly and deglaze with the wine.
2.
Remove from heat, allow to cool, and puree with the tahini, salt, pepper and lemon juice. Sauté the eggplant slices in the remaining olive oil until golden brown on both sides. Spread the puree onto serving plates and top with the eggplant slices. Garnish with rosemary and serve.
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