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EatSmarter exclusive recipe

Roasted-Eggplant Spread on Flatbreads

with Tahini Sauce
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Roasted-Eggplant Spread on Flatbreads

Roasted-Eggplant Spread on Flatbreads - Baba ghanoush as a spicy snack or finger food

Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie444 kcal(21 %)
Protein12 g(12 %)
Fat22 g(19 %)
Carbohydrates47 g(31 %)
Sugar added1 g(4 %)
Roughage8.5 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate86 μg(29 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C15 mg(16 %)
Potassium617 mg(15 %)
Calcium191 mg(19 %)
Magnesium77 mg(26 %)
Iron2.8 mg(19 %)
Iodine8 μg(4 %)
Zinc2.4 mg(30 %)
Saturated fatty acids3.3 g
Uric acid80 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
4
servings
2
5 tablespoons
4
medium-sized eggplants
1
dried red Chile pepper
½ bunch
½
Turkish Flatbread (300g)
1
1 teaspoon
1 teaspoon
ground Cinnamon
2 tablespoons
5 ounces
¼ cup
2 tablespoons
Preparation

Kitchen utensils

1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Immersion blender, 1 Citrus juicer

Preparation steps

1.
Roasted-Eggplant Spread on Flatbreads preparation step 1

Peel garlic, chop coarsely and mash with 2 tablespoons of olive oil.

2.
Roasted-Eggplant Spread on Flatbreads preparation step 2

Halve eggplant lengthwise, score flesh with a sharp knife, coat with the garlic oil and season with salt and pepper. Place eggplant halves cut sides up on a baking sheet and bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until tender, 20-30 minutes.

3.
Roasted-Eggplant Spread on Flatbreads preparation step 3

Remove seeds and finely dice dried chile. Rinse parsley, shake dry, pluck leaves and finely chop. Cut flatbreads into long, thin slices and brush with a little olive oil.

4.
Roasted-Eggplant Spread on Flatbreads preparation step 4

Remove eggplant from the oven. Place bread slices directly on rack of preheated oven and toast until golden brown, about 7 minutes. Gently scoop out eggplant flesh from skins, let cool slightly and then chop finely. Squeeze juice from lemon.

5.
Roasted-Eggplant Spread on Flatbreads preparation step 5

Combine eggplant, lemon juice, parsley and chile in a bowl, season with salt and pepper, cumin, cinnamon and a pinch of sugar and add the remaining olive oil.

6.
Roasted-Eggplant Spread on Flatbreads preparation step 6

In a tall vessel, puree tahini, yogurt and mineral water with an immersion blender. Season with lemon juice, salt and pepper.

7.
Roasted-Eggplant Spread on Flatbreads preparation step 7

Toast sesame seeds in a small dry pan.

8.
Roasted-Eggplant Spread on Flatbreads preparation step 8

Spoon about 1 tablespoon of eggplant spread onto each toasted bread slice, sprinkle with sesame seeds and drizzle with tahini sauce. Serve immediately.

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