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Roasted-Eggplant Spread on Flatbreads

Name: Roasted-Eggplant Spread on Flatbreads
Total time: 1 h
Yield: 4
Cuisine: Arabic, Asian, Middle Eastern
Ingredients: 2 Garlic cloves; 5 tablespoons Olive oil; 4 medium-sized eggplants; Salt; Pepper; 1 dried red Chile pepper; 0.5 bunch Parsley; 0.5 Turkish Flatbread (300g); 1 Lemon; 1 teaspoon ground Cumin seeds; 1 teaspoon ground Cinnamon; Sugar; 2 tablespoons Tahini; 5 ounces Yogurt (low-fat); 0.25 cup Mineral water; 2 tablespoons Sesame seeds

with Tahini Sauce

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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

How many calories can I eat?

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	444 kcal	(21 %)
Protein	12 g	(12 %)
Fat	22 g	(19 %)
Carbohydrates	47 g	(31 %)
Sugar added	1 g	(4 %)
Roughage	8.5 g	(28 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.5 mg	(21 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	4.9 mg	(41 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	86 μg	(29 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	7.1 μg	(16 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	15 mg	(16 %)
Potassium	617 mg	(15 %)
Calcium	191 mg	(19 %)
Magnesium	77 mg	(26 %)
Iron	2.8 mg	(19 %)
Iodine	8 μg	(4 %)
Zinc	2.4 mg	(30 %)
Saturated fatty acids	3.3 g
Uric acid	80 mg
Cholesterol	0 mg

Development of this recipe:

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Ingredients

for

servings

Ingredients: 2
Garlic cloves; 5 tablespoons
Olive oil; 4
medium-sized eggplants; Salt; Pepper; 1
dried red Chile pepper; ½ bunch
Parsley; ½
Turkish Flatbread (300g); 1
Lemon; 1 teaspoon
ground Cumin seeds; 1 teaspoon
ground Cinnamon; Sugar; 2 tablespoons
Tahini; 5 ounces
Yogurt (low-fat); ¼ cup
Mineral water; 2 tablespoons
Sesame seeds

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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

Roasted-Eggplant Spread on Flatbreads preparation step 1

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

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.

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.

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.

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.

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.

Roasted-Eggplant Spread on Flatbreads preparation step 7

Toast sesame seeds in a small dry pan.

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.