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 zumo de limón; 2 cloves ajo; 2 tbsp extra-virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp pimentón ahumado; 0.5 tsp sal; 2 tbsp fresh parsley

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

⏱ 50mín.✂ 10prep.👤 4porc.🧊 4dnevera160calorías4 gP14 gC12 gF

veganoVegetarianohalalComestible según la ley judíamediterráneo📦 Meal prep

Micros por ración

% de la ingesta diaria adulta (FDA/EFSA promedio)

Hierro
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Calcio
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B12
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Omega-3
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Zinc
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Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).

Ingredientes

•2 pieces eggplants (medium)
•3 tbsp tahini
•2 tbsp zumo de limón
•2 cloves ajo
•2 tbsp extra-virgin olive oil
•0.5 tsp ground cumin
•0.5 tsp pimentón ahumado
•0.5 tsp sal
•2 tbsp fresh parsley

Pasos

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.

Traducción en curso — versión inglesa mostrada.