Roasted-Eggplant Spread on Flatbreads
Roasted-Eggplant Spread on Flatbreads - Baba ghanoush as a spicy snack or finger food
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.
(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 %) |
| 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 |
Ingredients
- Ingredients
- 2 garlic cloves
- 5 tablespoons olive oil
- 4 medium-sized Eggplant
- salt
- peppers
- 1 dried red chili pepper
- ½ bunch parsley
- ½ Turkish Flatbread
- 1 lemon
- 1 teaspoon ground Cumin
- 1 teaspoon ground cinnamon
- sugar
- 2 tablespoons Tahini
- 5 ounces Yogurt (low-fat)
- ¼ cup mineral water
- 2 tablespoons Sesame seeds
Kitchen utensils
Preparation steps
Peel garlic, chop coarsely and mash with 2 tablespoons of olive oil.
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.
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.
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.
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.
In a tall vessel, puree tahini, yogurt and mineral water with an immersion blender. Season with lemon juice, salt and pepper.
Toast sesame seeds in a small dry pan.
Spoon about 1 tablespoon of eggplant spread onto each toasted bread slice, sprinkle with sesame seeds and drizzle with tahini sauce. Serve immediately.
