Classic baba ganoush

Name: Classic baba ganoush
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces eggplants (medium); 3 tbsp Tahini; 2 tbsp Zitronensaft; 2 cloves Knoblauch; 2 tbsp extra-virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp geräucherter Paprika; 0.5 tsp Salz; 2 tbsp fresh parsley

Smoky Lebanese eggplant dip — char the eggplant, blend with tahini and lemon. Lower in calories than hummus, deeper flavor.

⏱ 50Min✂ 10Vorber.👤 4Port.🧊 4dKühlschr.160kcal4 gP14 gC12 gF

VeganVegetarierHalalKoscherMittelmeer📦 Meal Prep

Mikronährstoffe pro Portion

% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)

Eisen
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Kalzium
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B12
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Omega-3
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Zink
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Dieses Rezept enthält kaum B12. Veganer sollten B12 separat supplementieren (der einzige Nährstoff, den Pflanzen nicht zuverlässig liefern).

Zutaten

•2 pieces eggplants (medium)
•3 tbsp Tahini
•2 tbsp Zitronensaft
•2 cloves Knoblauch
•2 tbsp extra-virgin olive oil
•0.5 tsp ground cumin
•0.5 tsp geräucherter Paprika
•0.5 tsp Salz
•2 tbsp fresh parsley

Schritte

1.Char eggplants whole over an open flame or under a hot broiler 30-40 min until skin is black and flesh is collapsed soft.
2.Cool 10 min, peel off the blackened skin, drain in a colander 20 min to remove bitter water.
3.Mash flesh with a fork or pulse briefly in a processor — leave some texture.
4.Stir in tahini, lemon juice, crushed garlic, cumin, salt, half the olive oil.
5.Plate, drizzle remaining olive oil, dust with paprika, scatter parsley.

Übersetzung in Arbeit — englische Originalfassung wird angezeigt.