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 tahin; 2 tbsp jus de citron; 2 cloves ail; 2 tbsp extra-virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp paprika fumé; 0.5 tsp sel; 2 tbsp fresh parsley

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

⏱ 50min✂ 10préparation👤 4pers.🧊 4dfrigo160kilocalories4 gP14 gC12 gF

VégétalienVégétarienHalalKascherméditerranéen📦 Cuisinier par lots

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
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Calcium
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B12
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Oméga-3
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Zinc
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Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Ingrédients

•2 pieces eggplants (medium)
•3 tbsp tahin
•2 tbsp jus de citron
•2 cloves ail
•2 tbsp extra-virgin olive oil
•0.5 tsp ground cumin
•0.5 tsp paprika fumé
•0.5 tsp sel
•2 tbsp fresh parsley

Étapes

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.

Traduction en cours — version anglaise affichée.