Classic Vegetarian Dish

Roasted-Eggplant Spread on Flatbreads

with Tahini Sauce
4.75
Average: 4.8 (4 votes)
(4 votes)
Roasted-Eggplant Spread on Flatbreads

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

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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories

Healthy, because

Even smarter

Nutritional values

Eggplants contain a lot of flavonoids, which strengthen the heart and blood circulation. Yogurt also provides calcium for strong bones, muscles and nerves.

If you have guests and only a little time to cook, The eggplant puree (Baba Ganoush) and the sauce with tahini can be prepared the day before. Then all you have to do is bake bread, toast sesame seeds, and enjoy.

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
Ingredients
2
5 tablespoons
4
medium-sized eggplants
1
dried red Chile pepper
½ bunch
½
Turkish Flatbread
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 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.